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.
Servings Prep Time
2Cups 10Minutes
Cook Time
15Minutes

Servings Prep Time
2Cups 10Minutes
Cook Time
15Minutes

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.