Roasted Salsa Verde
I'm 100% positive I could live off chips and salsa. When I was younger and would go through a breakup, I would actually only eat chips and salsa for like a week straight. I have no idea why- some people eat ice cream when they're sad, I eat chips and salsa. You can buy salsa almost anywhere in the United States, including gas stations. There is clearly no shortage of store-bought salsa among us. However, it's super easy to make and there's something about making foods with fresh ingredients and no preservatives that just makes you feel like a healthy af Goddess/God.
I appreciate every salsa out there- red, peach, chunky, restaurant style, strawberry, fresh, jarred- you name it. But, with tomatillos being in season for the Summer, I just can't resist. Tomatillos look like magical little paper lanterns for fairies or something. What can I say? They call to me and my inner fairy. This recipe uses mostly roasted veggies and some raw for a solid blend of flavors. When working with tomatillos, be sure to rinse them well once you remove the papery husk- they are sticky!
This recipe is super easy to make, coming together in just 20 minutes, and has a great balance of acid and spice. You can adjust the heat level to your liking by increasing or decreasing the amount of jalepeño and including or excluding the pepper seeds. Serve with chips, add to mashed avocado to make a simple guacamole, or make some enchiladas verdes!
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Roasted Salsa Verde
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
· 1 ¼ pounds tomatillos, husks removed
· 2 jalapeños, stems removed (remove seeds if you want less spicy)
· ½ cup white onion, chopped & divided
· 2 cloves garlic
· ¼ cup chopped cilantro
· 2 teaspoons salt, or more to taste
· 1 tablespoon fresh lime juice
1. Preheat oven broiler to high heat.
2. Remove husks from tomatillos and rinse them well- they are sticky!
3. Cut the tomatillos in half and put them cut-side-down on a foil lined baking sheet along with 1 of the jalapeños, ¼ cup of the onion, and the garlic cloves.
4. Place veggies under preheated broiler for 5-10 minutes, until you start to see some blackened spots on them.
5. Add the cooked veggies, the raw jalapeño, the raw onion, cilantro, salt, and lime juice all to blender or food processor and pulse until well incorporated and chopped into a fine salsa.
6. Taste and add more salt if needed.