Roasted Salsa Verde

The first time I made this recipe, I didn’t roast the Tomatillos, jalapeno or garlic. The recipe was ok, but nothing to write home about. So, I went on a search for a better recipe. While this one takes a little more effort, it is well worth it! I found roasting, as opposed to boiling, really brings out the flavors in the Tomatillos, and gives the salsa an extra layer of flavor.

When you grow Tomatillos for the first time, and you THINK they are going to be like growing regular tomatoes, you end up with an sh*tload of tomatillos! I had to figure out what to do with them all, since I hate to waste anything. So, I went on a search for tomatillo recipes, and found one for a Salsa Verde. We eat a lot of salsa in this house, well, Nathan does. So, I had to give it a shot since I like to have a variety of dips. And, as I kept looking, I found other ways to use the salsa!

This is a very versatile recipe that goes well with Mexican, French and Italian foods. I have probably 25 jars put up for winter. I give this recipe a 5 Star rating for the ease and flavor.

 

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Roasted Salsa Verde
Roasting the Tomatillos and jalapeno makes it easy to remove skins and seeds. Remember to wear gloves if you are removing the seeds from jalapenos, even when roasted, they are HOT and can irritate the skin. I just left the skins and seeds in everything, and reduced the number of jalapenos according tho how hot we wanted it.
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cups
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cups
Ingredients
Instructions
  1. Heat broiler with rach about 4 inches below heat source. Place the tomatillos, jalapenos and garlic in baking dish or baking sheet with sides. Broil on one side till blackened in spots, flip and repeat.
  2. If removing skins and seeds, let cool. Remove garlic from skin, this should slid right off.
  3. Add all ingredients to food processor, and pulse until you have your desired consistency.
Recipe Notes
  • Use one Jalapeno for a mild salsa, 2 for medium or 3 for hot. Remember the more seeds of the jalapeno, the hotter it will be.
  • Salsa will keep in fridge for about a week,
  • Can salsa to last up to 6 months in the cabinets. Use within a week of opening the jar.
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