Roasted Salsa Verde
This easy roasted salsa verde is made by broiling fresh tomatillos, jalapeños, onion, and garlic until lightly charred, then blending them with cilantro, lime juice, and just enough broth or water for the perfect consistency. It's delicious with tortilla chips and just as good spooned over enchiladas, tacos, grilled meats, and eggs.
Equipment
- Baking sheet
- Blender or food processer
- Tongs
- Chef's knife
- Cutting board
Ingredients
- 1 pound tomatillos husks removed and rinsed
- 2 jalapeños
- ½ medium white onion cut into wedges
- 3 garlic cloves unpeeled
- 1 tablespoon avocado oil or olive oil
- ½ cup loosely packed fresh cilantro
- Juice of 1 small lime about 1 tablespoons, add more to taste
- 1 teaspoon kosher salt plus more to taste
- ¼ cup chicken stock or water if needed to thin the salsa
Instructions
- Set your oven to Broil and position the oven rack about 6 inches below the heating element.
- Remove the husks from the tomatillos and rinse away the sticky coating. Pat them dry.
- Place the tomatillos, whole jalapeños, onion wedges, and unpeeled garlic cloves on a large baking sheet. Drizzle with the oil and toss to coat.
- Broil for 5 minutes. Flip the tomatillos, peppers, onion, and garlic, then broil for another 5 minutes, or until the vegetables are softened and lightly charred.
- Let the vegetables cool for a few minutes. Squeeze the roasted garlic from its skins. Remove the stems from the jalapeños and, for a milder salsa, remove the seeds before blending.
- Transfer the vegetables, along with any accumulated juices, to a blender or food processor. Add the cilantro, lime juice, salt, and ¼ cup chicken stock or water, then blend until smooth. Add a little more liquid if needed to reach your desired consistency.
- Taste and adjust the seasoning with additional salt or lime juice if needed.
- Refrigerate for at least 30 minutes before serving.
Notes
- Watch the vegetables closely while broiling. Every broiler is a little different, and they can go from perfectly charred to burnt in just a minute or two.
- Remove the jalapeño seeds for a milder salsa, or leave them in if you like more heat.
- Chicken stock adds a little extra richness, while water lets the fresh tomatillo flavor shine.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Approximate per serving — based on 8 servings.| Calories | 27 |
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 295 mg |