Roasted Tomatillo Green Salsa Verde. Sure, you could buy it in the bottle at the grocery store, but it’s way more fun and satisfying to make your own. Plus, it is most impressive when your garden includes a tomatillo plant.
I’m just gonna say it. Your friends are gonna see you as one bad hombre when they find out you made your salsa straight outta HOA suburbs, yo.
Roasted Tomatillo Green Salsa Verde
Preheat oven to 500°F.
- 8-10 tomatillos, peeled, rinsed well, and halved
- 1/2 yellow onion, large diced
- 1/2 jalapeno pepper, seeds removed
- 2 green Anaheim chile peppers
- 8 cloves fresh garlic
- 1/4 cup grapeseed (or olive) oil
- 1/2 bunch cilantro leaves
- 1 tablespoon fresh lime juice
- Sea salt
- Coarse ground pepper
Place tomatillos, onion, jalapeno, chile peppers, and garlic on a baking sheet. Drizzle with grapeseed or olive oil. Place pan in the oven for about 15 minutes, flip veggies over, then roast for 15 more minutes.
Allow roasted items to cool for about 15 minutes.
Place cilantro in a food processor. Add roasted items and lime juice. Process until soup-like texture. Salt & pepper to taste.
To use for enchiladas Verde, just add 1 1/2 cups chicken broth and salsa verde to a pan. Heat on high until it comes to a boil then reduce heat to a simmer for about 30 minutes. Top enchiladas!
Use immediately and refrigerate leftovers. Best if made at least a day ahead and refrigerated.
Grow it. Roast it. Grind it. Look at your badass self.