This simple roasted salsa verde recipe is easy to make. Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos. Enjoy this tomatillo salsa with your favorite Mexican dishes.
Until recently, the only Mexican green sauce I have tasted has been out of a jar or in an authentic Mexican restaurant. Let me tell you, the jarred stuff does not compare to salsa verde made with fresh ingredients.
Tomatillos (Physalis philadelphica), also called husk tomatoes, are related to the tomato, but grow enclosed in a papery husk. The flavor of tomatillos is not sweet like a tomato. Instead, it is tart with a slightly citrus flavor.
Roasting mellows the acidic flavor of the tomatillos and adds a hint of smoky char flavor.
Want to can your Roasted Tomatillo Salsa Verde? Check out this Roasted Tomatillo Salsa Verde for Canning recipe.
Steps for Making Salsa Verde
Step 1: Remove the papery husk from the tomatillos and rinse off the sticky substance on the skin. Cut the tomatillos in quarters and add to a roasting pan.
Step 2: While wearing gloves, cut the jalapeño peppers in half and remove the seeds. Leave the seeds if you want a hot salsa verde. Roughly chop the peppers and add them to the pan.
Step 3: Peel your garlic, and peel and cut your onion into chunks. Add both to the roasting pan.
Step 4: Drizzle the vegetables with olive oil, toss to coat, and roast the vegetables in a hot oven.
Step 5: After roasting, simply blend the vegetables in a food processor or blender along with lime juice, cilantro, salt, and pepper into a delicious salsa verde.
This roasted salsa verde is fantastic on its own as a green salsa dip with tortilla chips, or use in your favorite Mexican inspired dishes.
This simple salsa verde recipe is easy to make. Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos. Enjoy with your favorite Mexican dishes.
Preheat oven to 425˚F.
Add your vegetables to a roasting pan. Drizzle the vegetables with olive oil and toss to coat evenly.
Roast in a preheated oven for 15 minutes. Stir once half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
Add the vegetables to a food processor or blender. Add the lime juice, cilantro, salt, and pepper. Blend until the salsa verde is at the consistency you like.
Serve with tortilla chips or with your favorite Mexican inspired dishes. Makes about two cups. Store extras in the refrigerator for up to three days, or freeze for longer.
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