Roasted Salsa Verde
Roasted Salsa Verde brings vibrant flavour and a zesty kick to your favourite dishes. Made with roasted tomatillos, jalapeños, onions, garlic, and cilantro, this tangy Mexican sauce is perfect for tacos, enchiladas, chips, and more. Its bold, bright green colour and fresh taste will elevate any meal with a delightful burst of flavour.
Equipment
- Blender or Food processor
Ingredients
- 1-1½ lbs about 10 tomatillos (husks removed and rinsed)
- 1-2 jalapeño peppers stemmed and seeded. See note #1.
- ½ cup onion chopped
- 2-4 cloves garlic pressed
- ½ cup fresh cilantro stems and leaves chopped
- 1 tbsp fresh lime juice about ½ a lime
- Salt to taste
Instructions
- Preheat broiler on high for 5-10 minutes.
- Place cleaned tomatillos and jalapeño peppers on a baking sheet lined with aluminum foil.
- Broil the tomatillos and peppers for about 5-7 minutes, turning occasionally, until they are charred and softened.
- Remove from the oven and let them cool slightly.
- In a blender or food processor, combine the roasted tomatillos, jalapeño peppers, chopped onion, garlic, cilantro, lime juice, and a pinch of salt.
- Blend until smooth, (See note #2.)
- Taste the salsa and adjust the seasoning with more salt or lime juice if necessary.
- Transfer the to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the salsa Verde with tortilla chips, tacos, enchiladas, or your favorite Mexican dishes.
Notes
- Spice Adjustments: For a hotter flavour, you can add more jalapeño and leave the seeds in. Adjust the amount to your personal heat preference.
- Roasting Tip: Roasting the tomatillos and jalapeños can bring out a deeper flavor. If you prefer a smoky taste, you can also roast them on a grill instead of in the oven.
- Herb Variations: For different flavor profiles, you can experiment with adding herbs like, parsley, or a little oregano for a twist on the traditional salsa verde.
- Consistency Adjustments: If the salsa is too thick, you can thin it out with a small amount of water or lime juice. Adjust to your desired consistency.
- Texture Preferences: If you prefer a chunkier salsa, pulse the ingredients in a food processor for a few seconds rather than blending until smooth.
- Serving Suggestions: This salsa verde is perfect with tacos, grilled meats, or even as a dip for chips. Try drizzling it over roasted vegetables or eggs for an extra kick.
- Batching: This recipe can easily be multiplied and stored for future use, making meal prep a breeze!
- Fridge: Allow the salsa to cool to room temperature before transferring it to an airtight container or jar. Store in the refrigerator for up to 1 week.
- In the Freezer: Allow the salsa to cool completely to room temperature before freezing. Transfer the cooled salsa to airtight, freezer-safe containers, leaving some space at the top for expansion. Salsa can be stored in the freezer for 3-4 months. Thaw overnight in the refrigerator before use.
- Before Serving: Whether refrigerating or freezing, give the salsa a quick stir before serving to recombine any separated ingredients.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
