Use it as a dip, or sauce in chilaquiles or your favorite enchilada recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde is packed with flavor, super simple to whip up and freezer friendly! vegan + gluten free
1 1/2lb (680g)Tomatilloshusks removed and quartered
1/2 lb (200g)Poblano Pepperscut in half, seeds and stem removed, about two medium poblanos
12oz (375g)White Onionskin removed, cut into 8 wedges, about one large onion
1Jalapeñosliced in 1/2, seeds and ribs removed (optional)
3Cloves of Garliclarge and unpeeled
3/4tspFine Sea Salt
1 1/2Tbs Fresh Lime Juice
1/4 to 1/2C (60g-120g)Waterstart with 1/4 C then add more until desired consistency.
Set oven rack on the second setting from the top. Preheat the oven to broil.
On an unlined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic. Roast for about 10-12 minutes tossing and turning the vegetables once while roasting. The veggies will be blotchy with charring and softened when ready. Cool long enough to handle, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water. Blend or process to a course puree'. Taste for salt adjustment and thin with more water as needed, then scoop into serving bowl or into storage containers. It will thicken as it chills.
Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.