Homemade Roasted Salsa Verde is so easy to make and will convince you never to eat store-bought again! Pair it with some chips for a yummy appetizer!
We just celebrated America’s birthday at home with a couple of friends. Our city is now in phase 4 of the reopening process, so small group gatherings are allowed. We had a little pool party with the kids and threw some burgers and chicken on the grill. I didn’t plan a lot as far as appetizers go, but I did have these tomatillos from my Imperfect Foods delivery on Friday, so I whipped up this roasted salsa verde in just a couple minutes! I love how fresh this roasted salsa verde tastes!
What’s the difference between salsa and salsa verde?
The big difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. The tomatillos give this roasted salsa verde has a tangy and zesty flavor! Salsa verde also tends to be a little spicier than regular salsa because of the chilis used.
What do you use this salsa for?
This salsa is good all on its own, but also serves as a yummy sauce for so many delicious Mexican dishes! Tacos, burritos, nachos, chilaquiles and so much more! It brings a spicy freshness to any dish you add it to!
How do you make roasted salsa verde?
You won’t believe how easy this is to make! You’ll need tomatillos, jalapeno, onion, garlic, cumin, lime juice, salt and pepper. I like roasting my tomatillos until they’re slightly charred rather than boiling or sauteeing.
When picking out tomatillos at the market, make sure to grab ones that are firm and are nice and vibrant green in color. Avoid ones that are shriveled. To prepare the tomatillos for roasting, peel the husk and rinse off the sticky residue that is left behind. No need to remove the seeds. When tomatillos are cooked, their flavor tends to mellow, lending to a sweeter flavor. Throw them on a sheet pan with a jalapeno sliced in half, and put them under the broiler for 10 minutes, or until they’re nice and charred.
Remove the pan from the oven and let them cool. Combine the tomatillos, jalapeno, and rest of the ingredients into a blender and blend until smooth! That’s it!Print
9 tomatillos, skins removed and rinsed
1 jalapeno, cut in half
1 bunch cilanto
1/2 small onion, chopped
1/2 tsp cumin
2 garlic cloves
1 tsp salt
Place tomatillos and sliced jalapeno on a sheet pan and under the broiler for 10 minutes or until charred slightly. Remove from the oven and cool slightly.
Add tomatillos, jalapeno, chopped onion, cilantro, garlic, lime juice, salt, and cumin to a blender and blend until smooth. Serve over Mexican food or with chips!
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