Description
A vibrant and zesty Green Sauce Bright Tomatillo Salsa Verde made by roasting fresh tomatillos, onions, garlic, and jalapeños, then blending them with cilantro and lime juice for a flavorful and refreshing Mexican salsa perfect for chips, tacos, or grilled dishes.
Ingredients
Scale
Roasted Vegetables
- 1 pound tomatillos, husked and rinsed
- 1 medium onion, quartered
- 2 cloves garlic, unpeeled
- 1 or 2 jalapeños, stems removed (adjust based on desired heat)
Other Ingredients
- 1/2 cup fresh cilantro leaves, tightly packed
- Juice of 1 lime
- Salt, to taste
- 1 tablespoon olive oil (optional, for added richness)
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C). This will allow you to roast the tomatillos and develop their flavors.
- Arrange Vegetables: In a baking dish, arrange the husked tomatillos, quartered onion, and unpeeled garlic cloves in a single layer. If you want a smoky flavor, you can also place the jalapeños on the baking dish.
- Roast Ingredients: Roast the vegetables in the preheated oven for about 15-20 minutes, until the tomatillos are tender and slightly charred. Keep an eye on them to prevent burning, as cooking times can vary.
- Cool and Peel Garlic: Once roasted, remove the baking dish from the oven and let the ingredients cool for a few minutes. When cool enough to handle, peel the garlic cloves.
- Blend the Salsa: In a blender or food processor, combine the roasted tomatillos, onion, peeled garlic, jalapeños (adjust based on desired spiciness), fresh cilantro, and lime juice. Blend the mixture until smooth.
- Season and Add Oil: Taste the salsa, and then add salt to your preference. If desired, drizzle in the olive oil for a richer flavor and blend again briefly to combine.
- Serve or Chill: Transfer the salsa verde to a serving bowl and enjoy right away or refrigerate for at least an hour to enhance the flavors.
Notes
- Adjust the number of jalapeños to control spiciness.
- Roasting the vegetables adds a smoky depth to the salsa.
- The salsa can be stored in the refrigerator for up to 5 days.
- For a smoother salsa, blend longer; for chunkier texture, pulse gently.
- Olive oil is optional but adds a pleasant richness to the sauce.
