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Roasted Salsa Verde Recipe

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This recipe for Roasted Salsa Verde is from The Lentz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lb. tomatillos
2 jalapeno
1 medium white onion
3 garlic cloves
¾ tsp. salt
1½ tbsp. lime juice (1 lime)
¼ packed fresh cilantro leaves
Directions:
Directions:
Preheat the broiler with a rack about 4 inches below the heat source. Remove husks and rinse the tomatillos. Cut peppers in half and remove the stem. Deskin and quarter the onion. Place tomatillos, onion, peppers and garlic on an unlined sheet pan and broil for 10 minutes, turning once. Tomatillos should be splotchy black and blistered. Once cool, combine salt, cilantro, lime juice, broiled ingredients and all of their juices in a blender. Season to taste with additional lime juice, salt and chili powder if desired.
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
-Choose tomatillos with the husk on. The tomatillo itself should be firm and bright green.
-Ingredients can be cooked on the stove top to give less of a fire roasted taste.
-Additional peppers can be added for more heat.
-If raw onion flavor is desired, do not broil them.
-Can use jarred diced garlic in place of fresh garlic cloves.
-Will thicken when cooled, use water to thin it out.
-Can add 1-2 avacados for creamy avacado salse verde.
-Good with chips or as a chicken bake.

 

 

 

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