Roasted Tomatillo Salsa Verde
Roasted Tomatillo Salsa Verde is the perfect way to showcase fresh tomatillos from the garden! Tomatillos, those little green tomatoes in the husks, get roasted up and charred along with sweet and spicy peppers, garlic, and onions, intensifying their flavors before getting blended with fresh cilantro and lime juice.
Servings: 1 pint
Calories: 316kcal
Ingredients
- 1 pound tomatillos
- 1 small onion cut in quarters
- 1 jalapeño pepper cut in half, stem, seeds and ribs removed
- 1 small sweet pepper (optional) cut in half, stem, seeds and ribs removed
- 2 to 3 cloves garlic whole with peel on
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 Tablespoons fresh lime juice (from 1 lime)
- ½ cup cilantro
Instructions
- Preheat the oven to 450℉ convection bake.
- Remove the husks from the tomatillos and rinse well, scrubbing off the sticky residue. Cut larger tomatillos in half.
- Add the tomatillos to a sheet pan along with a quartered onion, peppers cut in half with seeds and ribs removed, and the garlic cloves left whole in the skins. Toss with olive oil, salt and pepper.
- Roast for 30 minutes. Allow to cool slightly.
- Add everything to a food processor, discarding the garlic peels. Add a good handful of cilantro (trim off the stem ends but no need to pluck off each leaf) and the juice of a lime.
- Blend until you reach the right consistency. Don't over blend, you want some texture, not too smooth! Serve warm or refrigerate.
Notes
- Tomatillos - Garden tomatillos or store-bought are fine. They should be firm and bright green, not too hard or mushy. In the husk or bursting the husk is ok.
- Peppers - Choose 1 or 2 different types of peppers and adjust for the amount of spice you want. Jalapeño, poblano, Anaheim, cubanelle, mini sweet yellow peppers, or half of a regular green bell pepper would all work.
- Cilantro - Use plenty of cilantro, about ½ cup or about half of a bunch from the store.
- Storage - Extra salsa can be refrigerated for 4 or 5 days or frozen for 4 months. If freezing in a glass jar, only fill ¾'s full to allow room for expansion.
- Nutrition info is for 1 pint jar of salsa, about 2 cups.
Nutrition
Calories: 316kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2347mg | Potassium: 1804mg | Fiber: 15g | Sugar: 27g | Vitamin A: 3854IU | Vitamin C: 225mg | Calcium: 116mg | Iron: 5mg