How to make Roasted Tomatillo Salsa Verde. A favorite dip for chips or great sauce for enchiladas.
Tomatillo Salsa Verde has always been one of my favorites. We never had Salsa Verde at home but I always looked forward to it when we would go out for Mexican.
When I was young I actually thought it was made with green tomatoes but it's actually made with Tomatillos. Tomatillos are a fruit just like tomatoes, but not as sweet.
Tomatillos come covered with a husk you remove and then rinse off the sticky residue on the outside under warm water. They are rather acidic raw but after roasting mellow out the harshness making them perfect for Salsa Verde.
Salsa Verde isn't just for dipping chips! It's also delicious for cooking chicken breast or making Chicken Enchiladas Verde.
To make Salsa Verde you are going to need to roast the tomatillos, peppers, garlic and onions to mellow the harshness and intensify the flavor.
Preheat oven to 425 degrees.
On a large baking sheet combine:
- 2 pounds Peeled Tomatillos
- 1 Seeded and Stem Removed Poblano Pepper
- 2 Seeded and Stem Removed Jalapeños
- 4 cloves Peeled Garlic
- 1/2 Large Onion Quartered.
Drizzle with 1 tablespoon Olive Oil and 1/2 teaspoon Sea Salt.
Toss until well combined.
Cook for 15 minutes and then turn. Bake for another 15 minutes or until lightly brown and softened.
Place all the roasted tomatillo mixture into a blender with:
- Juice of 3 Limes
- 1/4 teaspoon Granulated Garlic
- 1/4 teaspoon Cumin
Pulse until slightly broken up.
Add 1 large handful of Cilantro and pulse until slightly chunky or smooth dependent on how you like your Salsa Verde.
Taste Salsa Verde and add additional Salt and Pepper to taste.
Serve with your favorite chips or use to make Enchiladas Verde.
Yield: 16
Tomatillo Salsa Verde Recipe
How to make Roasted Tomatillo Salsa Verde. A favorite dip for chips or great sauce for enchiladas.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 2 pounds Tomatillos, Husked and Washed
- 1 whole Poblano Pepper, Stem Removed and Seeded
- 2 whole Jalapeños, Stem Removed and Seeded
- 1/2 whole Large Onion, Quartered
- 4 cloves Garlic, Peeled
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 3 whole Limes, Juiced
- 1/4 teaspoon Granulated Garlic
- 1/4 teaspoon Cumin
- 1 large Handful Cilantro
- Salt and Pepper To Taste
Instructions
- Preheat oven to 425 degrees.
- Mix together tomatillos, poblano pepper, jalapeno, garlic, olive oil and sea salt until well combined. Spread tomatillos evenly on a baking sheet. Bake for 15 minutes and then turn. Bake an additional 15 minutes or until lightly brown.
- Place baked vegetables, lime juice, granulated garlic and cumin into a blender. Pulse until slightly broken up.
- Add cilantro and pulse until desired consistency is reach. Chunky or smooth.
- Taste and add additional salt and pepper to taste.
- Refrigerate until cold or serve at room temperature.
Nutrition Facts
Calories
33.94Fat
1.48 gSat. Fat
0.20 gCarbs
5.66 gFiber
1.64 gNet carbs
4.02 gSugar
2.81 gProtein
0.81 gSodium
86.01 mgCholesterol
0.00 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
©2015 Serena Bakes Simply From Scratch
1 comment
Lovely share! Awesome recipe.
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