How to Make Roasted Salsa Verde

A delicious ingredient in many Mexican dishes, including enchiladas suiza, salsa verde is even more special when the ingredients are roasted prior to preparing. Follow these simple instructions to make a wonderful roasted salsa verde.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb. tomatillos
• 1 large yellow or vidalia onion
• 3 cloves garlic, peeled
• kosher salt
• 1 jalapeno pepper, removed of pith and seeds
• extra virgin olive oil
• ground cumin
• juice of 1/2 lime
• fresh cilantro

1. Heat the oven to 400 F.

2. Clean and prep the tomatillos by removing their papery husk and slicing them in quarters. Remove the onion's skin and cut it into large chunks.

3. Add the tomatillos, onion, garlic and jalapeno to a roasting pan. Drizzle them with olive oil and sprinkle with kosher salt. Stir to combine, and place in the preheated oven.

4. Cook for 20 to 25 minutes. Vegetables should be golden brown.

5. Remove from oven and allow to cool slightly. Add the contents of the roasting pan to a blender or food processor. Add a handful of fresh cilantro, a large pinch of cumin and a squeeze of lime juice. Blend on low until you reach desired consistency.

Tips & Warnings

• Excellent when served warm or cold.
• Try as a topping on chicken or fish.
• Serve as an alternative to red salsa with tortilla chips.
• Use one jalapeno for mild, two for medium, etc...
• Don't touch your face or eyes when handling a fresh jalapeno. Wash your hands after handling any hot pepper.