Simple Summer Sides: Roasted Salsa Verde

If you have read in of my previous posts than you know how much I LOVE tomatillos compared to regular tomatoes. I always give the analogy that the tomatillo is the sibling who is way more responsible and accomplished in life but they have a “cool” completely irresponsible sibling (red tomato) who gets all the praise and attention. Makes sense right?! Well in my tomatillo loving head it makes perfect sense.

There is only ONE booth at our farmer’s market that sells tomatillos. There are plenty of red tomatoes everywhere but only a small handful of tomatillos. So I try and snatch up as many as I can each week. I think they make a great salsa or sauce to go on just about anything (hint: scrambled eggs). Lately, I have been using them as a “pasta” sauce for my zucchini. Instead of doing a bunch of Italian spices I do cilantro, cumin, lime etc. It is amazing and I will probably be posting a recipe soon.

This salsa is fairly simple to make and really can be fitted to your personal preference. I roasted half the tomatillos and all the peppers on the grill because that brings out the most flavors. However, I will put instructions for how to do it in the oven. I also blend half the salsa to create a more complex consistency. I actually don’t prefer salsa that is super runny. If you do – you can just put the entire mixture in a blender or food processor. So once again, give tomatillos the credit they deserve and make some salsa verde

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Roasted Salsa Verde

• Author: Jessi's Kitchen
• Prep Time: 15
• Cook Time: 5
• Total Time: 30

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Ingredients

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• 1lb of tomatillo (about 12 small)
• 2 small poblano peppers or 1 large
• 2 serrano chiles, seeded and chopped
• ¾ cup chopped white onion
• 1 cup packed and chopped fresh cilantro
• 2 minced garlic cloves
• Juice of 1–2 limes (About 3 Tbls)
• ½ tsp coarse sea salt
• ½ tsp black pepper

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Instructions

1. Preheat the grill or oven to 450. Husk the tomatillos and set about half of them aside.
2. Take the other half of the tomatillos, the poblano, and serrano and coat with oil, salt and pepper.
3. Place on the grill (or oven) and roast about 2 minutes per a side. I find that the oven always takes longer than the grill so use your discretion.
4. They should all be slightly charred and softened when you take them off the grill.
5. Chop the reserved tomatillos, onion, cilantro, garlic and the roasted ingredients you pulled off the grill. Be sure to deseed all the peppers.
6. Place it in a bowl and add the lime juice, salt and pepper.
7. Mix thoroughly and put half the mixture in a blender or food processor and pulse until desired texture.
8. Put back in the bowl and mix thoroughly. Eat right away or place in the refrigerator. Will taste better the longer it sits.

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Notes

• If you don’t like heat you can substitute 1 jalapeno and be sure to deseed it after roasting.

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Nutrition

• Serving Size: 4