Roasted Tomatillo Salsa Verde
This roasted tomatillo salsa verde is made with tomatillos, poblano and jalapeno peppers, onion, garlic, cumin, cilantro, lime juice, and salt. It's a simple, flavorful salsa that's great for dipping or as a topping.
- Prep
- 45 minutes
- Cook
- 30 minutes
- Total
- 1 hour, 30 minutes
Ingredients
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.