The secret to an authentic salsa verde? Roasting the peppers!
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.
Green salsa serving suggestions:
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.