Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde

I don’t often make salsa verde, and this roasted tomatillo salsa makes me realize both how easy it is and how much more I should make it. It tastes very strongly of lime, but I like that in a salsa verde. If you don’t, feel free to decrease the lime juice as long as you aren’t canning it. It goes amazingly well on carnitas, and I can’t wait to try it with some chips later this afternoon.

Start by roasting the tomatillos, onions, and peppers. Preheat the oven to 500°F, put them on a foil or silpat lined baking sheet, and bake for 15-20 minutes until everything is charred and soft.

RoastedSalsaVerde-1

Put the peppers in a folded paper bag or covered bowl for 10 minutes to allow them to steam and the skins easier to peel. Once the skin is loose and the peppers have cooled, peel and de-seed all peppers, then place all ingredients in a blender.

RoastedSalsaVerde-2

Blend ingredients to desired consistency, anywhere from chunky to pureed depending on your taste. Wait at least 4 hours to eat for the flavors to blend and the vinegar to mellow. The salsa will store in the refrigerator for up to 2 weeks.

Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde
 
Prep time
Cook time
Total time
 
Recipe adapted from The Yummy Life
Author:
Recipe type: Sauce
Serves: 4-5 cups
Ingredients
  • 2 lb. tomatillos, husks and stems removed
  • 4 garlic cloves
  • 1 medium onion, peeled and cut into eights
  • ½ lb. Anaheim chile peppers
  • 1 jalapeno
  • ½ cup cilantro, loosely packed
  • 2 teaspoons pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ cup cider vinegar (reduce to 2 tablespoons if not canning salsa)
  • ¼ cup bottle lime juice (can use fresh, and reduce to ⅛ cup if not canning salsa)
Instructions
  1. Preheat the oven to 500°F, put the tomatillos, peppers, and onions on a foil or silpat lined baking sheet. Bake for 15-20 minutes until everything is charred and soft.
  2. Put the peppers in a folded paper bag or covered bowl for 10 minutes to allow them to steam and the skins easier to peel. Once the skin is loose and the peppers have cooled, peel and de-seed all peppers, then place all ingredients in a blender.
  3. Blend ingredients to desired consistency, anywhere from chunky to pureed depending on your taste. Wait at least 4 hours to eat for the flavors to blend and the vinegar to mellow. The salsa will store in the refrigerator for up to 2 weeks.
  4. To can, place salsa in a pot on the stove, bring to a boil, reduce heat, and simmer 15 minutes. Pour salsa into hot, sterilized jars, leaving ¼ inch headspace. Process for 15 minutes in a boiling water canner.

 

{ 2 comments… add one }

  • Aklute August 15, 2016, 3:07 pm

    Need yield?

    Reply
    • Cooking Madly August 15, 2016, 3:18 pm

      The yield is 4-5 cups. I have updated the recipe to reflect that. Sorry for the omission.

      Reply

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