Salsa Verde

Posted on Aug 27, 2021 by Eli Crain
Tags: sides vegetarian recipes 08-31-21

Ingredients 

  • 1lb tomatillos, husked, washed and halved
  • 1 small white onion, quartered
  • 2 jalapeños, seeded and sliced in half
  • 2 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 2c or 1 bunch cilantro leaves and tender stems
  • 3 tbsp.
  • lime juice
  • 1/4 c. extra-virgin olive oil
  • Tortilla chips, for serving

Directions

  1. Preheat oven to 450 degrees. Line a sheet tray with parchment paper and toss tomatillos, onion, jalapeños, and vegetable oil. Season with Salt and pepper.
  2. Roast for about 20 minutes, until softened and slightly charred in spots. Allow to cool.
  3. Blend roasted veggies, cilantro, and lime juice with olive oil until mostly smooth.
  4. Serve with tortilla chips or as a salsa on grilled meat or tacos.

Original recipe inspiration: Kat Boytsova


Comments (1)

  1. Liz Fabel:
    Oct 01, 2021 at 11:35 PM

    This was so good! I’ve never had tomatillos because I always thought they would be too sweet. But this salsa was amazing and just the right amount of heat. Friends are asking for the recipe. I even used it as salad dressing on my kale salad.


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