Roasted Salsa Verde is a fresh appetizer that will wow a crowd – healthy and delicious and smells amazing!
The smell of cilantro, lime and jalapeno peppers has permeated my house and I love it. I don’t remember the last time I made Salsa Verde, but I remembered the ingredients (vaguely). So, I ventured out to the grocery store pieced together my new favorite recipe. And it must be some other people’s favorite in this household, because I left out a bowl of it ….. and it disappeared.
I will assume I am like most people – I gravitate towards the more traditional salsa, pico or just guacamole. I am seriously re-thinking that mindset. This salsa verde is fresh, has a little bit of a kick, and is so full-bodied after most of the ingredients are roasted in the oven for a few minutes. I kept taking breaks during the photo shoot because I really couldn’t get enough. I think one of the reasons it has such a full flavor, beyond the roasting aspect, is I tried to incorporate a wide array of ingredients. For example, I used three types of peppers and two types of onions. I think going that extra mile really pays off in the end.
I was kind of in love with this beautiful food….
After I got done idolizing my produce…. I finally got to work.
I removed the outside husk of the tomatillos and washed them
Then I cut up garlic, white onion, shallot, the tomatillos, and the peppers (Jalapeno, Anaheim and Pablano) – I tossed them in olive oil and placed them in a baking sheet with some foil and broiled them on high.
I only roasted the peppers for about 3-4 minutes – they were starting to turn brown quite quickly and I didn’t want the “roastedness” to over power anything. So I took those out and set them on a cutting board and put the pan back in the oven for another 4 minutes or so – until the tomatillos and onions were clearly turning brown as well.
The roasted peppers.
And the roasted tomatillos, onions and garlic.
Put everything in your blender along with some lime juice, cilantro, lime zest and a little salt.
Pulse for a bit to get it going and then blend for about 30 seconds – or until you have your desired consistency.
Let me know what you think or if you have other fun takes on salsa verde!
- Approx. 1 1b of tomatillos with husks removed
- 1 small/medium white onion
- 1 small shallot
- 2 - 3 large garlic cloves
- 1 jalapeno
- 1 pablano pepper
- 1 anaheim pepper
- zest of 1 lime
- 1 Tablespoon fresh lime juice
- 1 cup loosely packed cilantro
- ¼ Teaspoon kosher salt
- 1 Tablespoon olive oil
- Place top oven rack about 4 inches below top.
- Cut tomatillos, white onion, shallot, Pablano pepper and Anaheim pepper (remove top of peppers first and discard) in half and place in a deep cookie sheet with foil covering the bottom.
- Add garlic to the cookie sheet and toss everything in olive oil.
- Broil on high for about 3-4 minutes and then remove the peppers - put pan back in the oven for another 6-7 minutes or until tomatillos, onions and garlic are clearly starting to turn brown and shrivel up. (you can roast longer if you want a stronger 'roasted' flavor)
- Remove from oven and place those same ingredients directly into a blender or food processor.
- Take jalapeno and remove top - then cut in half the long way and then into large chunks; Place in blender as well.
- Let everything cool off a bit before blending - when you do blend cover top with a towel.
- Add cilantro, lime zest, lime juice and salt to blender.
- Pulse blender several times to ensure large chunks are broken up; then blend for about 30 seconds or until you have reached your desired consistency.