55 minutes
A roasted tomatillo and jalapeño salsa that's perfect for dipping or as a condiment.
Tomatillos, Husked, rinsed and quartered
0 lb
Small White Onion, Coarsely chopped
each
Jalapenos, Quartered and seeded
each
Garlic Clove, Crushed
each
0.25 fluid ounces
to taste
to taste
Fresh Cilantro, Lightly packed
cups
1. Preheat the Oven and Prepare Vegetables
Preheat your oven to 425°F. Husk, rinse, and quarter the tomatillos. Coarsely chop the small white onion. Quarter and seed the jalapeños. Crush the garlic cloves. Place all the vegetables on a large rimmed baking sheet.
2. Season and Roast the Vegetables
Drizzle the extra-virgin olive oil over the vegetables on the baking sheet. Season generously with kosher salt and freshly ground black pepper. Toss to ensure an even coating. Roast in the preheated oven for about 30 minutes until the tomatillos and onion are tender, and the jalapeños and garlic have taken on a smoky flavor.
3. Blend the Roasted Vegetables
Allow the roasted vegetables to cool. Then, scrape them into a blender or food processor. Add the fresh cilantro and blend until the mixture is nearly smooth. Adjust the seasoning with more salt and pepper if needed.
4. Serve or Store
Decide whether to enjoy your salsa verde immediately or store it for later use. If serving immediately, pair it with crudités, tortilla chips, or pita chips. For storage, transfer the salsa to an airtight container and refrigerate for up to a week.
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