Ingredients (~6-8 servings)
- 1 lb tomatillos (~10 medium), husks removed
- 1/2 white onion, roughly chopped
- 3 garlic cloves
- 2 jalapeños
- 1 Tbsp olive oil
- 1 cup chopped cilantro leaves
- 1 tsp kosher salt
- Lime juice (optional)
- Tortilla chips for serving
Roast the Vegetables at 400F
Preheat your oven to 400F and line a baking sheet with foil.
Place the tomatillos, onion, garlic cloves, and jalapeños on the sheet; drizzle with olive oil and rub everything to coat evenly.
Roast for ~10-12 minutes until the tomatillos have softened and everything smells fragrant.
Broil for Extra Char
Turn your broiler on and place the sheet under the broiler for ~2-3 minutes.
This gives the tomatillos more color and char flavor but you can skip this step if needed.
Blend the Salsa
Trim the stem off the jalapeños, then transfer everything to a blender – tomatillos, jalapeños, garlic, onion, cilantro, and the kosher salt.
Blend until smooth, about 1 minute.
Taste and add more salt if needed; I usually add another 1/2 tsp.
Add lime juice if you want extra tartness, though the tomatillos are usually plenty tart on their own.
Serve with tortilla chips.
Roasted Salsa Verde
Ingredients
Ingredients (~6-8 servings)
- 1 lb tomatillos ~10 medium, husks removed
- 1/2 white onion roughly chopped
- 3 garlic cloves
- 2 jalapeños
- 1 Tbsp olive oil
- 1 cup chopped cilantro leaves
- 1 tsp kosher salt
- Lime juice optional
- Tortilla chips for serving
Instructions
- Preheat oven to 400F and line a baking sheet with foil.
- Place tomatillos, onion, garlic, and jalapeños on sheet, drizzle with olive oil, and rub to coat.
- Roast for 10-12 minutes until tomatillos soften.
- Turn on broiler and broil for 2-3 minutes for extra char.
- Trim jalapeño stems and transfer all roasted vegetables to blender with cilantro and salt.
- Blend until smooth, about 1 minute.
- Taste and adjust salt as needed.
- Serve with tortilla chips.
