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Roasted salsa verde

25 min • 6 to 8 servings •
John S

25 min •     6 to 8 servings•

John S

Freshly made green salsa in a bowl on a kitchen counter with a knife and cutting board in the background.

Salsa verde is one of my favorite sauces. I like roasting because it adds depth to recipe, but also adds flecks of black in finished product. It’s all about taste, who cares!

makes approx. 3 cups

Ready

  • 1 ½ lb tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro leaves
  • 2 large garlic cloves minced or pressed
  • 1 teaspoons ground coriander seeds
  • 1 Tbsp fresh lime juice
  • ¼ tsp sugar
  • 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
  • Salt to taste

    • Set

  • baking sheet
  • aluminum foil
  • food processor or blender
  • bowl

    • Go!

  • Remove papery husks and rinse well.
  • Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  • Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
  • Season to taste with salt.
  • Cool in refrigerator.

    • Cinco de Mayo salsa tomatillo vegan vegetarian

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