Roasted Salsa Verde is a treat for your tastebuds! It’s a little chunky and tangy with just the right amount of spiciness. Enjoy it on tacos or with chips! Roasting the tomatillos gives them a more mellow flavor that I love, and gives it that deep, rich flavor and texture.
I like to use a colorful mix of cherry tomatoes along with the tomatillos because it adds a bit of color and a lot of flavor to this yummy salsa. I only use onion, garlic, and some Kosher salt to season this because I love how the tanginess of the tomatillos stand out and blend so well with the jalapenos and the sweetness of the tomatoes. Make sure you have plenty of this because it tastes great cooked in a crockpot with some chicken thighs or breasts, but that’s another blog post that will be coming soon!
Fresh and flavorful ingredients!
If you’ve spent any time in Mexico, you know the proper way to make this is by using a molcajete (a lava stone mortar and pestle) but no worries if you don’t have one in your kitchen just use your food processor using the pulse button so that you don’t over blend.
- 2 lbs. tomatillos; husks removed
- 1/2 large onion
- 3 garlic cloves; peeled
- 2-3 jalapeños; stem removed (remove seeds also, if you don't want the added heat!)
- 2 cups cherry tomatoes (I like to use a mix of different colors)
- 1 tsp. Kosher salt
- 1/2 cup cilantro
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil.
- Place the tomatillos, onion, garlic and cherry tomatoes on the baking sheet.
- Roast for about 25-30 minutes.
- Set oven to broil and cook for another 5-10 minutes until the veggies start to get a bit charred.
- Remove from oven and allow to cool.
- Place the cooled tomatillo (juices and all) mixture in your food processor bowl.
- Add Kosher salt and cilantro.
- Blend using the pulse button until desired consistency. (I like mine a bit chunky!)
If you like spicy food, check out these other recipes: