Salsa verde, and its star component tomatillos, are severely underrated in my book! So tangy, so delicious… and with such a unique flavor, this salsa is pretty darn irreplaceable. And, what? Two more good things about this puppy?? Oh, it’s also super versatile and ridiculously easy to make!
Enjoy this easy salsa as a dip with chips, as a topping for fish, or use it as your braising liquid for chicken or pork tacos! You can even use it for chilaquiles. I like to make a big batch and freeze half, because– another bonus point for this superstar– it freezes super well!
Easy Roasted Salsa Verde Recipe
Easy Roasted Salsa Verde
If you have sensitive smoke alarms like I do, be sure to turn your fan on when broiling!
Servings: 3 cups (approximately)
Ingredients
- 1.5 lbs tomatillos husks removed and halved
- 1 large or 2 small yellow onions peeled and cut into eighths
- 1-2 jalapeño peppers halved lengthwise, seeds and ribs removed (or leave them in if you like it super hot!)
- 6 cloves garlic peeled and left whole
- 3 tbsp canola oil or other high smoke point oil
- 1/2 tsp salt divided
- 1/4 cup fresh lime juice
- 1/3 cup roughly chopped cilantro
Instructions
- Preheat the broiler on high (500F) with the rack in the second highest position. On a large rimmed baking sheet, toss the tomatillos, onions, jalapeño peppers, and garlic cloves with the oil and ¼ tsp of the salt. Broil on the second highest rack until well charred, about 10 minutes.
- Remove the veggies from the oven and allow to cool 10 minutes.
- Transfer the broiled veggies to a food processor, along with another 1/4 tsp salt, lime juice, and cilantro.
- Pulse to combine, then puree until smooth. Enjoy as a salsa with chips, over tacos, to braise chicken, pork, or beef, or to bake with enchiladas!
On a salsa kick? Check out this Salsa Fresca guide!
