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Roasted Salsa Verde

An easy roasted salsa verde recipe loaded with flavor thanks to roasted tomatillos, poblano peppers, jalapeno, and garlic.

Roasted Salsa Verde

I recently plucked the last two poblano peppers from my garden box and decided to make a roasted salsa verde with them. I picked up the rest of the ingredients from the farmer’s market and threw this delicious salsa together. I love roasting the veggies and peppers first to add an extra depth of flavor to it. This delicious and tangy salsa is the perfect companion to crispy tortilla chips, tacosenchiladastaquitos, tostadas, and flautas.

Roasted Salsa Verde

How to Make Roasted Salsa Verde

Preheat the oven to 425 degrees.

Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue.  Place the dried tomatillos, poblano peppers, jalapeno pepper, and onion slices on a baking sheet. Drizzle them with oil then season with sea salt, to taste. Toss to coat evenly.

Place the garlic cloves in a small bit of tin foil then drizzle them with oil; seal tightly and place on the baking sheet.

Roasted Salsa Verde

Place into the oven and roast, flipping the vegetables halfway through roasting, for 20 minutes. The tomatillos should be softened and the peppers & jalapeno should be tender and their skins browned. Remove from the oven.

Roasted Salsa Verde

Place the poblano peppers in a large zip lock bag and seal it; set aside for 10 minutes to steam. Remove the stems and the outer skin of the poblano and interior seeds. Set aside to allow all of the roasted vegetables to cool.

Remove the garlic from the tinfoil and discard the skins.

Once all of the vegetables are cooled, place them in a food processor along with the fresh cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste.

Pulse until everything is evenly chopped. Taste and add more lime juice or salt if needed. Pour the salsa into an air-tight container or glass jar and store it in the refrigerator until needed. Enjoy.

Roasted Salsa Verde

Roasted Salsa Verde

Roasted Salsa Verde

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 1 1/2 cups +/-
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 4-5 firm tomatillos
  • 2 small poblano peppers
  • 1 jalapeno
  • ½ red onion, sliced
  • 1-2 tbsp vegetable oil, to taste
  • Sea salt, to taste
  • 2-3 cloves of garlic, skins on
  • Handful of cilantro leaves & some stems
  • 1 lime
  • ⅛-¼ tsp dried cumin, to taste
  • Freshly cracked black pepper, to taste

Instructions

  • Preheat the oven to 425 degrees.  
  • Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue.  
  • Place the dried tomatillos, poblano peppers, jalapeno pepper, and onion slices on a baking sheet. Drizzle them with oil then season with sea salt, to taste. Toss to coat evenly. 
  • Place the garlic cloves in a small bit of tin foil then drizzle them with oil; seal tightly and place on the baking sheet.
  • Place into the oven and roast, flipping the vegetables halfway through roasting, for 20 minutes. The tomatillos should be softened and the peppers & jalapeno should be tender and their skins blistered & browned. Remove from the oven.
  • Place the poblano peppers in a large zip lock bag and seal it; set aside for 10 minutes to steam.
  • Remove the stems and the outer skin of the poblano and interior seeds. Set aside to allow all of the roasted vegetables to cool. 
  • Remove the garlic from the tinfoil and discard the skins. 
  • Once all of the vegetables are cooled, place them in a food processor along with the fresh cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste. 
  • Pulse until everything is evenly chopped. Taste and add more lime juice or salt if needed.
  • Pour the salsa into an air-tight container or glass jar and store it in the refrigerator until needed. Enjoy. 
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