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Roasted Tomatillo Salsa (Salsa Verde)

Salsa Verde
I love all kinds of salsa, but tomatillo salsa has stolen my heart. It’s so fresh tasting, and I just love the tangy flavor of the tomatillos. I’ve already posted another tomatillo salsa, but this one is a little different. The other one uses chipotles, making it smokier and spicier than this one. This salsa is light with subtle heat, but it still has some of that smoky flavor thanks to roasting the tomatillos, garlic and jalapeno. It’s incredibly quick to make, even with the extra step of roasting. Once everything is roasted, you simply toss it in the food processor and you’re set. This would be a great addition to your Super Bowl menu, but I’ll warn you – it’s so good that you may want to make a double batch!

Eric and I like to serve this with homemade tortilla chips, which are a breeze to make. Simply brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 or so minutes.

Salsa Verde

Roasted Tomatillo Salsa
Makes about 2 cups

Ingredients:
4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
2 large garlic cloves, peeled
1 jalapeno
1/3 cup loosely packed, roughly chopped cilantro
1/4 cup water
1/2 small white onion, chopped
Juice of 1/2 lime
Salt

Directions:
Heat a large, nonstick skillet over medium-high heat. Place the tomatillos cut side down into the pan, and lay the garlic cloves and jalapeno around them. Cook until the tomatillos are well browned, about 4 minutes. Flip everything over and continue cooking until the tomatillos are very soft. Place the garlic and tomatillos in the bowl of a food processor, and place the jalapeno in a zip top bag to steam. When the jalapeno is cool enough to handle, peel off the blackened skin. Remove ribs and seeds, roughly chop and add to the food processor.

Add the water, onion and cilantro to the food processor, then pulse until combined. Add more water as needed to reach the desired consistency. Add lime juice and salt to taste.

Source: As seen on Pink Parsley, originally from Mexican Everyday by Rick Bayless


  • http://tideandthyme.com Laura

    Such a great salsa!

  • http://smells-like-home.com Tara

    Definitely one of my favorites! Great shots Courtney!

  • http://www.beckiswholelife.com Becki’s Whole Life

    I love tomatillos and the flavors in this one really sound great together. The chipotles would be great, but this one really lets the tomatillo flavors shine through. Love homemade chips, too!

  • http://www.mylifeasamrs.com Tina@mylifeasamrs

    oh. my. word. Girl, i need some of this ASAP!!! Looks incredible!

  • http://www.krissys-creations.com Krissy’s Creations

    Whenever I go to a Mexican restaurant, I pour Tomatillo Salsa over everything. Like everything. I love your homemade recipe and I’ll definitely be making it asap!

  • http://allthingsyummyforfoodies.blogspot.com Danielle

    Whenever I see tomatillos in the shore I want to buy them but never know what to do with them. Now I do. Can’t wait to make salsa verde. It looks delicious.