Roasted Salsa Verde
Roasted Salsa Verde is a fresh, bright, and delicious alternative to the salty jarred varieties you find in the grocery store. Plus it's super simple to make and you can adjust it to suit your palate!
Servings 2 quarts
Ingredients
- 1 pound green tomatillos, husked + washed + halved
- 4 cloves garlic, smashed + skins removed
- 1 large jalapeno pepper, washed + sliced
- 1 large poblano pepper, washed + sliced
- 1 1/2 teaspoons cumin seeds, sub 1 teaspoon powdered
- 1 small white onion, peeled + roughly chopped
- Kosher sea salt, to suit
- Freshly cracked black pepper, to suit
- extra virgin olive oil, for pouring
- 1/4 cup cilantro, washed + torn
- 1 lime, zest + juice
Instructions
- Preheat the oven to 400°F/200°C
- Toss the tomatillos, garlic, jalapeno, poblano, cumin seed, and onion into a roasting dish. Sprinkle with sea salt, freshly cracked black pepper and a healthy pour of EVOO. Stir with a wooden spoon to coat the ingredients thoroughly.
- Roast until all of the vegetables are soft approximately 15-20 minutes.
- Allow to cool for a few minutes and then add the roasted ingredients, cilantro, lime zest and juice to the food processor.
- Blitz on high for 20 seconds or pulse until desired consistency.
- Transfer the Roasted Salsa Verde to a bowl and serve warm, at room temperature, or slightly chilled.
Notes
- Store in a tightly sealed container in the fridge for up to 1 week.