40 minutes
A vibrant and tangy Salsa Verde perfect for dipping or as a topping, made with roasted tomatillos, white onion, jalapeños, garlic, and cilantro.
Tomatillos, Husked, rinsed, quartered
0 lb
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 Oven and Prepare Vegetables
Preheat your oven to 425°F. On a large rimmed baking sheet, toss the tomatillos, white onion, jalapeños, and garlic cloves with extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
2. Roast the Vegetables
Roast the mixture in the preheated oven for about 30 minutes, or until the vegetables are softened and slightly browned. Allow the roasted vegetables to cool for a few minutes after removing from the oven.
3. Blend the Salsa
Transfer the cooled roasted vegetables to a blender or food processor. Add fresh cilantro and blend the mixture until nearly smooth with a bit of texture. Taste and adjust seasoning with more kosher salt and freshly ground black pepper, if needed.
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