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 Vegetables At 400F
Set your oven temperature to 400°F and line a large baking sheet with aluminum foil.
Arrange the tomatillos, onions, garlic, and jalapeños on top of the foil, drizzle with olive oil, and rub to ensure an even coating of oil on all ingredients.
The vegetables will roast for about 10-12 minutes until the tomatillos have softened and everything is now quite aromatic.
Charbroil The Vegetables For More Color And Flavor
Set your broiler to Broil mode and then place the baking sheet under the heating element of the broiler.
Broil for about 2-3 minutes.
This will enhance the color of your tomatillos and give them a lot of char flavor, but if you don’t want to char them, just skip this step.
Blend The Salsa
Before blending, cut off the stems of the jalapeños.
Then put everything in the blender — tomatillos, jalapeños, garlic, onion, and cilantro, as well as the kosher salt.
Blend for approximately 1 minute or until the desired consistency.
Taste and adjust seasonings to your liking — usually about 1/2 tsp of additional salt.
If desired, squeeze in fresh lime juice to add even more tartness.
However, tomatillos will typically provide plenty of tartness themselves.
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.
