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20-Minute Roasted Tomatillo Salsa Verde Recipe

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4.3 from 7 reviews

This 20-Minute Roasted Tomatillo Salsa Verde is a vibrant, tangy, and smoky green salsa perfect for enhancing tacos, grilled meats, or simply as a fresh dip. Roasting the tomatillos, poblano peppers, onions, and garlic under the broiler develops deep flavors and a slight char that delivers a delicious complexity to this quick and easy Mexican staple.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 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 half, seeds and ribs removed; optional)
  • 3 Cloves of Garlic (large and unpeeled)

Seasonings

  • 3/4 tsp Fine Sea Salt
  • 1 1/2 Tbsp Fresh Lime Juice
  • Fistful Fresh Cilantro
  • 1/4 to 1/2 cup (60g-120g) Water (start with 1/4 cup then add more to achieve desired consistency)

Instructions

  1. Preheat the Oven: Set your oven rack on the second setting from the top and preheat the oven to broil. This will ensure the vegetables get the perfect char and soften quickly.
  2. Roast the Vegetables: Arrange the tomatillos, poblano peppers (flesh side down), onion wedges, jalapeño (if using), and unpeeled garlic cloves evenly on an unlined sheet pan. Roast for 10 to 12 minutes, turning the vegetables once halfway through to ensure even charring and softening. The vegetables should become blotchy with char marks and tender when ready.
  3. Prepare the Salsa: Allow the roasted vegetables to cool just enough to handle. Peel the garlic cloves from their husks. Transfer all the roasted veggies, peeled garlic, salt, lime juice, cilantro, and 1/4 cup of water to a food processor or blender. Blend or process to a coarse puree. Taste and adjust the salt. Add more water if needed to thin to your desired consistency.
  4. Store and Serve: Serve the salsa immediately, or scoop it into a lidded container. Refrigerate for up to one week or freeze for up to one month. The salsa will thicken as it chills, so stir before serving if needed.

Notes

  • Removing seeds and ribs from the jalapeño reduces the heat, but leaving them in will result in a spicier salsa.
  • The salsa thickens after refrigeration; thin with water or lime juice if too thick when serving.
  • Use fresh tomatillos for best results; canned tomatillos might alter the flavor and texture.
  • If you don't have a broiler, roast the vegetables at 425°F (220°C) for 15-20 minutes, turning once.
  • For a smoother salsa, blend longer until completely pureed.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Sauce
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://avascooking.com/20-minute-roasted-tomatillo-salsa-verde-recipe/