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I eat chips and salsa a couple times a week. It’s one of my favorite snacks. I usually eat tomato based salsa, but Roasted Salsa Verde is a nice change of pace. Instead of using tomatoes, this salsa is made using tomatillos. Other common salsa ingredients, like onions and chilis, are added to the tomatillos making for a fresh dipping condiment great for salty tortilla chips.
What is Salsa Verde?
Salsa Verde translates to “green sauce”. It’s a Mexican condiment/sauce made from tomatillos, hot peppers, onions, cilantro and a few other ingredients. It’s used as a dip for chips most often, but is also good spoon over chicken and fish. Stirring some into casseroles, eggs or soups are other options for this fresh salsa.
Why Make Roasted Salsa Verde?
- Roasting the vegetables for the salsa adds flavor to the ingredients that would otherwise be boiled before being blended together.
- It is Gluten Free, Dairy Free and Vegan
- The recipe is easily doubled
- It’s another easy salsa option for your recipe box when you want something different from my Restaurant Style Salsa
Roasted Salsa Verde
Servings: 4 -6
Ingredients
- 1 lb. Tomatillos, husked removed and rinsed
- 1 medium Onion, peeled and cut into wedges
- 2 Chili Peppers I used a hatch and jalapeno but use whatever chili peppers you prefer. Remove pepper ribs and seeds for a mild salsa.
- 3 clove garlic, peeled
- 2-3 Tbs. Olive Oil
- ¾-1 tsp Salt
- ¾-1 tsp Cumin
- 1 Lime, Juiced
- Small handful of cilantro
Instructions
- Cover sheet pan with aluminum foil
- Preheat Broiler
- Remove husks from tomatillos and rinse well with water.
- Quarter prepared tomatillos.
- Peel onion and cut into wedges.
- Remove stem from chili peppers. For mild salsa, cut peppers in half and remove seeds.
- Peel garlic cloves.
- Place all the vegetables on sheet pan.
- Coat vegetables in Olive Oil.
- Broil vegetables 5-6 inches from the broiler for about 10 minutes, rotating pan and tossing vegetables a few times while broiling them.
- Place vegetables into food processor.
- Add Cilantro, Lime Juice, Cumin and Salt to the food processor
- Pulse until desired consistency.
- Serve with tortilla chips.
Notes
To wash down those chips and Roasted Salsa Verde, make one of my margaritas. It’s my drink of choice when snacking on chips and salsa.
