This bright and flavorful salsa verde is easy to make and hits just the right note of spice. The vegetables roast together, creating a succulent mixture as the juices blend. It’s a quick recipe that is great as a dip, on scrambled eggs or baked potatoes, or accompanying enchiladas or tacos. Roasted Salsa Verde gives an ordinary dish an extra kick and takes it to the next level.
Makes 2 cups
Ingredients:
- 1-1/4 lbs. medium tomatillos (about 7 or 8)
- 1/2 medium yellow or white onion, cut into large chunks
- 1 serrano or jalapeño chile pepper, stem removed
- 4 garlic cloves, unpeeled
- Olive oil for drizzling
- Juice from 1 lime (about 2 tablespoons)
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoons salt
- Tortilla chips
Directions:
- Remove the papery husks from the tomatillos and rinse to remove the stickiness. Pat them dry.
- Place them on a rimmed baking sheet with the chopped onions, the whole chile pepper, and unpeeled garlic. Drizzle with olive oil.
- Roast in a 450°F oven until the tomatillos are juicy and browned, for about 15 to 20 minutes. Cool slightly.
- Slip the peels off the garlic. Place the garlic, tomatillos, chile pepper, onion, cilantro, lime juice, pan juices and salt in a blender or food processor. Pulse until smooth with some texture.
- Serve with tortilla chips.
Tips:
- It is great over eggs, chicken tacos or enchiladas, cheesy baked potatoes.
- For an Avocado Salsa Verde, add a diced avocado into the salsa after it’s blended.