Roasted Tomatillo Salsa Verde

Name: Roasted Tomatillo Salsa Verde
Yield: 1 serving
Ingredients: 7 medium tomatillos; 1 jalepeño pepper; 1 medium white onion; 1 head of garlic; Juice of 2 limes; 1/2 cup fresh cilantro; kosher salt

User Reviews

5.0

12 reviews

Excellent

Calories
42 kcal
Course
Side Dish, Appetizer, Condiments, Snacks, Others
Cuisine
American, International

Roasted Tomatillo Salsa Verde

Marcus Rose

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

7 medium tomatillos husks removed and washed
1 jalepeño pepper deseeded and cut in half
1 medium white onion peeled and quarter
1 head of garlic cut in half horizontally
Juice of 2 limes
1/2 cup fresh cilantro leaves only no stems
kosher salt to taste

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Instructions

Adjust oven rack to 6 inches from the top and preheat your oven's broiler on high.
Cut tomatillos in half and add them to a large rimmed baking sheet along with the deseeded jalepeño, quartered white onion, and halved garlic head, cut sides down.
Broil the vegetables for 5-8 minutes, rotating the pan halfway through broiling to ensure there's no burning.
Once the vegetables have a bit of char, take them out of the oven. Then add the roasted vegetables to a high powered blender or the bowl of a food processor. Make sure to squeeze the garlic from their skin, we don't want the skin in the salsa.
Add the fresh lime juice and cilantro, then pulse until everything is puréed. Taste for salt, and add kosher salt to your tastes; I used around 1/2 tsp to 3/4 tsp.
Transfer to storage containers and let cool.
OPTIONAL: 'Season' your salsa verde by heating vegetable oil in a saucepan over medium heat, adding the salsa to it and cooking it to reduce the liquidity. This is great if you want to use the salsa verde for enchilada sauce.