Tomatillo Salsa Verde


Here is a quick and easy way to make tomatillo, or salsa verde, in the oven. I was reminded of this great recipe a few week ago when Amy, from She wears many Hats posted it on her blog. Before making my own salsa verde, I had only had it in a few restaurants and out of a can. I really despised that green sauce. It wasn’t until I made my own, I knew just how wonderful salsa verde can be. We’re lucky here in central Florida, we can find many Hispanic ingredients, like tomatillos, easily all year round. In the recipe below, I roasted the vegetables. You can also place the vegetables under the broiler, you could grill them, or you can go the traditional route and boil them. It’s all a matter of preference. In my version, I left in the seeds of the jalapenos for more heat, but feel free to remove them, or use chipotle peppers instead.

Print

Tomatillo Salsa Verde

Ingredients:

2 lbs tomatillos, husked
1 small sweet onion
2 jalapenos, seeds removed for less heat
2 cloves of garlic
1 large bunch of fresh cilantro
kosher salt
olive oil

Directions:

Preheat oven to 450 degrees. Place tomatillos, onion, garlic, and jalapenos on a baking dish. Drizzle with olive oil and sprinkle with a little kosher salt.
Roast for 15 - 20 minutes, turning once. Tomatillos are done when they start to turn gold in color. Remove from oven when done and let cool.
Place roasted vegetables in food processor, in batches, and puree until smooth. Mix in a large bowl until well incorporated.