Roasted Tomatillo Salsa Verde
Adapted from The Flavor Bender on September 29, 2024
Prep:
45 minutes
Cook:
30 minutes
Total:
1 hour, 30 minutes
Ingredients
Serves/makes 6
Instructions
1.
Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue. Also wash the poblano and jalapeno peppers.
2.
Place the tomatillos and peppers on a napkin and pat dry. Peel and cut the onion into quarters.
3.
Preheat the oven to 450°F (232°C). Line a baking sheet with non-stick foil and brush it with some oil.
4.
Place the tomatillos, poblano peppers, jalapenos, and onion on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.
5.
Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet as well.
6.
Roast the tomatillos in the oven for about 20 – 25 minutes, flipping them once half way through.
7.
Remove the baking sheet from the oven and let it cool. Remove the stems from the poblano and jalapeno peppers (de-seed the jalapeno peppers if you prefer a mild salsa verde).
8.
Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, sugar and juice of ½ lime in a food processor.
9.
Pulse until everything is evenly chopped. Taste and add more lime juice if needed, and season with salt.
10.
Pour the salsa into an air-tight container or glass jar and store in the fridge until needed.
Related
Misc.
Notes
Make sure to get any leaked tomatillo juices, mine was quite dry
Store in the fridge for about 10 days.
Freeze the salsa verde and keep it frozen for up to 3 months.
Canned salsa can be stored in a cool, dark place for up to 12 months. Once opened, it must be consumed within 10 days and be refrigerated.