This salsa verde has incredible punch, but what makes it special is the roasting process. The tomatillos and jalapeño are roasted before being puréed with the fresh herbs, adding a wonderful depth to the salsa.
The salsa is absolutely delectable with these soft tacos with red pepper and sweet corn, but you can certainly serve it on its own, as a dip – or as a sauce for grilled vegetables, fish or meat.
Dig right into this zingy salsa!
Roasted salsa verde
makes 1 1/2 cups
active time: 20 min
- 8 oz (225 g) tomatillos – husks removed and halved
- 1 jalapeño pepper – halved and seeded
- 1 tablespoon grapeseed or Canola oil
- 1/8 medium red onion
- 1 garlic clove – skinned
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey, maple syrup or sugar
- 1/2 bunch cilantro (1 oz) (30 g) – tough stems removed
- 8 large mint leaves
- 8 large basil leaves
- 1/4 teaspoon sea salt
- Step 1: Preheat broiler on high. Brush the tomatillos and jalapeño with the oil and lay cut-side-down on a jelly roll pan. Move the rack so that it is 8” from the broiler. Roast the vegetables for 3 to 4 minutes only, until they start to roast and release their juices, but not overcook. The tomatillos should still retain their shape. Remove from oven and let cool to room temperature.
- Step 2: Place the roasted tomatillos and jalapeño in the bowl of a food processor. Add the balance of the ingredients and pulse until finely chopped. Scrape the sides of the bowl and process for a few seconds until liquidy, but still a bit chunky. Make sure not to over-process. Transfer to a container. Use the salsa immediately or refrigerate for up to 2 days.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.