roasted salsa verde
(2 ratings)
This is something I've been making for a number of years. Most recommend it as a topping for enchiladas, but I like mine with chips or as a topping for traditional Mexican dishes (fajitas, tacos, etc.). It has a distinct tang that some of you southerners may recognize as being reminiscent of fried green tomatoes. My family enjoys this dish immensely.
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Roast
Ingredients For roasted salsa verde
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1/2 lbtomatillos
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1 smyellow or white onion cut into slices
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3 mdserrano or jalapeno peppers halved the long way and seeded (leave seeds of one or more for a hot kick)
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1 clovecrushed or minced garlic
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2 Tbspfresh lime juice or juice from half a lime
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1/8 cchopped fresh cilantro
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1 Tbspsea salt or table salt
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1 Tbspcoarse ground black pepper
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1 tspsugar
How To Make roasted salsa verde
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1Turn on oven to broil setting or set bake on 500 degrees.
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2Husk, wash and half tomatillos and place cut side down in a baking or casserole dish.
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3Seed peppers and remove stems and add to baking dish with tomatillos.
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4Add onion slices to the baking dish.
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5Place pan into oven under broiler (leave oven door slightly open) and roast for 10 minutes or until tomato and pepper skins start to brown and get flaky. Remove from oven, taking care to do so before skins blacken and peel too much. I like mine golden brown and beginning to blacken and flake; then I know they're perfect.
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6Add peppers, onion slices, and tomatillos and any juice remaining in the pan into food processor.
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7Add lime juice, sugar, cilantro and garlic and mix 30 seconds or until well blended.
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8Mix in salt and pepper. Serve.
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