Tomatillo Salsa Verde Recipe
This recipe for roasted Tomatillo Salsa Verde is a delicious addition to your salsa repertoire.
For many years I had made fresh salsa but never salsa verde, so I wasn’t sure of what to expect when I first made Tomatillo Salsa Verde. It’s a tangy, zesty salsa, but usually milder in heat than tomato salsas.Tomatillos are a smallish green fruit covered with a paper-like husk. It’s easy to grow Tomatillos in your garden and even easier to homemade Tomatillo Salsa Verde.
Do you want to see how easy it is? Here’s what you’ll need: tomatillos, jalapeños, onion, garlic, cilantro and salt.
Under the papery skin, tomatillos are a little sticky, so you’ll need to wash them in warm water to remove the sticky stuff. I also soaked them in a bowl of warm water for about 5 minutes, then rinsed them well.
Next a quick roasting of the garlic, onion, jalapeños and tomatillos will take the flavor to the next level. Roasting vegetables is a simple way to intensify flavor. Chop the onion in half, crush the garlic, leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400-degree F oven for about 15 minutes, turning all halfway through roasting time. When roasted, tomatillos will turn a warm yellow in color.
After roasting, peel the garlic, de-seed and rough chop the jalapeño, then peel and rough chop the onion.
Finally, time to chop it all up. Transfer all of the roasted ingredients, along with the fresh cilantro and salt, into a food processor or blender and process until desired texture is achieved.
There’s no real right or wrong order or way to process the salsa, but I always like to chop the spicy stuff first in order to make sure the spicy ingredients get chopped up into small pieces. It’s no fun biting into a big piece of jalapeño.
Lots of fresh cilantro makes it very green! And green is always a good thing.
Serve with chips, veggies or even as a hotdog topping. Yes, Tomatillo Salsa Verde even a delicious replacement for pickle relish.
- 2 pounds tomatillos, husks removed & washed
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion
- ⅔ cup fresh cilantro leaves
- 2 teaspoon salt
- Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400-degrees F oven for about 15 minutes, turning all halfway over through roasting time.
- Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
- In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.