Oven-roasted salsa verde

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oven-roasted-salsa-verde

Oven-roasted Salsa Verde

I always suggests to my friends to be creative with their salsa. You can always add special ingredients that change the spice and flavor, to make the dish personal.  Salsa Verde is a flavorful green combination with a variety of vegetables, but with a new secret twist, turn this traditional recipe into a delicious and aromatic addition for your tomatillos or even meat and fish! The key to making Salsa Verde is broiling all the ingredients at high temperatures to ensure their softness, and everything is fragrant and the flavor is more concentrated. It is extremely important to peel and wash tomatillos, a Mexican husk tomatoin in warm water. Then proceed to cut the tomatillos in half and roast with jalapeño, Vidalia onion (I like it in my recipes, it is much sweeter than a regular onion), and garlic not peeled. When ready, chop everything and place into a food processor, add fresh cilantro, and seasoning. Excellent with fish or meat! Make it as spicy as you wish, roasting will take away some of that heat from jalapeño, so you can add hot sauce at the end.  And as they say, “Buen provecho!”

oven-roasted-salsa-verde-ingredients

Ingredients: tomatillos, jalapeño, Vidalia onion, garlic, cilantro, hot sauce, salt.

oven-roasted-salsa-verde-peel-tomatillosoven-roasted-salsa-verde-peeling-tomatillos

Peel away tomatillos' husk.

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Peeled tomatillos.

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Soak tomatillos in lukewarm water for 5 minutes, then wash under running water thoroughly to remove their sticky residue. Wipe dry.

oven-roasted-salsa-verde-cut-out-stem

Cut tomatillos in half and cut out white divot.

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Peel onion and cut into wedges.

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Place tomatillos, onion, whole jalapeños and unpeeled garlic onto a baking sheet.

oven-roasted-salsa-verde-roasted-vegetables

Broil, with the rack positioned up high, for 5-8 minutes or until tomatillos are softened and jalapeños are charred.

oven-roasted-salsa-verde-peel-off-jalapenooven-roasted-salsa-verde-roughly-chop-jalapeno

Peel jalapeños' skin off, deseed and chop them roughly.

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For the onion, cut out any burnt edges and dice onion roughly the same size as jalapeños, may be just a bit smaller.

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Peel garlics' skin off.

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Transfer tomatillos, onion, jalapeños and garlic into a food processor.

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Chop cilantro finely.

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Add lime juice.

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Process salsa for 30-40 seconds, scraping it from the sides of the food processor bowl. Season to taste, add cilantro and hot sauce if desired, mix to combine. The consistency has to remain a little chunky.

mexican-fiesta-salsas

Salsa verde is an excellent, healthy condiment for your taco dinner. It also will go well with white flaky fish, such as tilapia, branzino or flank steak.

Bon Appétit!
Svitlana

Oven-roasted salsa verde

recipe details

Serves 6-8

Ingredients

  • 15 tomatillos
  • 2 jalapeño peppers
  • 1 Vidalia onion
  • 3-5 garlic cloves, unpeeled
  • 3 tablespoons cilantro, finely chopped
  • 1 lime, squeezed
  • 5 dashes hot sauce (optional)
  • Kosher salt

Directions

  1. Peel tomatillos' husk off, then soak them in lukewarm water for 5 minutes. Wash under running warm water thoroughly and wipe dry. Cut tomatillos in half, then cut out white divot. Peel onion and cut into wedges. Place tomatillos, onion, whole jalapeños and unpeeled garlic onto a baking sheet. Broil, with the rack positioned up high, for 5-8 minutes or until tomatillos are softened and jalapeños are charred.
  2. Peel off jalapeños' skin, deseed and chop them roughly. For the onion, cut out any burnt edges off and dice onion roughly the same size as jalapeños. Peel garlics' skin off. Transfer tomatillos, onion, jalapeños and garlic into a food processor.
  3. Process salsa for 30-40 seconds, scraping it from the sides of the food processor bowl. Season to taste, add cilantro, lime juice and hot sauce if desired, mix to combine. The consistency has to remain a little chunky.
  4. Serve salsa verde as a condiment for your taco dinner or with white flaky fish, such as tilapia, branzino or flank steak.

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