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Easy Roasted Salsa Verde

If you have sensitive smoke alarms like I do, be sure to turn your fan on when broiling!
Course: condiments + dressings
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!