Roasted Salsa Verde
Servings 1 1/2 cups +/-
Equipment
- Baking Sheet
- Food Processor
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 piece of foil, drizzle them with oil, seal tightly, and place them on a baking sheet.
- Place in the oven and roast, flipping them 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.
- Place the poblano peppers in a large zip-lock bag and seal it; set aside for 10 minutes to steam.
- Remove the stems and outer skin of the poblano along with the interior seeds. Set aside to allow all of the roasted vegetables to cool.
- Remove the garlic from the foil and discard the skins.
- Once all the vegetables are cooled, add them to a food processor 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.