Roasted Tomatillo Salsa Verde Recipe
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
Servings 4 C (970g) - approximate
Calories 106kcal
Ingredients
- 1 1/2 lb (680g) Tomatillos husks removed and quartered
- 1/2 lb (200g) Poblano Peppers cut in half, seeds and stem removed, about two medium poblanos
- 12 oz (375g) White Onion skin removed, cut into 8 wedges, about one large onion
- 1 Jalapeño sliced in 1/2, seeds and ribs removed (optional)
- 3 Cloves of Garlic large and unpeeled
- 3/4 tsp Fine Sea Salt
- 1 1/2 Tbs Fresh Lime Juice
- Fistful Fresh Cilantro
- 1/4 to 1/2 C (60g-120g) Water start with 1/4 C then add more until desired consistency.
Instructions
- 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.
Notes
This recipe is a perfect partner for my Skillet Black Bean Enchiladas Verde.
Nutrition
Calories: 106kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 444mg | Potassium: 688mg | Fiber: 6g | Sugar: 12g | Vitamin A: 440IU | Vitamin C: 78.3mg | Calcium: 41mg | Iron: 1.4mg