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.