Roasted salsa verde is wonderfully at the intersection of crazy delicious and super easy.

by Jon Sullivan - 2020-01-22

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Here's my recipe, which is in no way "authentic" since the Mexican version tends to be much more simple in terms of ingredients.

I use this for all sorts of things. In the photo here it's the sauce for some pork enchiladas. But I also use it a lot for chilaquiles, tacos, chip dip, etc. It's fruity, tangy, sweet, with a slightly roasted flavor. This recipe makes about three cups.

You can remove the seeds from the peppers if you want, but I typically don't bother. If you don't like cilantro, substitute 2 tsp powdered cumin.

  • 4 tomatillos, husks removed
  • 3 green jalapenos, stems removed, cut in half lengthwise
  • 2 green poblanos, stems removed, cut in 3rds lengthwise
  • 2 cloves garlic
  • small bunch of cilantro
  • 1/4 onion
  • 1 tsp each salt, pepper
  • 1 tbsp dried oregano
  • juice of one lime
  • 1 tbsp white vinegar
  • 1/3 cup vegetable stock, or water
  • 1 tsp honey

Instructions :

  1. On a foil lined sheet, arrange the tomatillos, jalapenos, and poblanos skin side up. Spray with oil.
  2. Roast under the broiler until things get slightly charred on top. How long will depend on your broiler. But you want some black charring, not everything charred.
  3. Pour all of that into a blender, including all the juices. Then add all the other ingredients.
  4. Blend for a minute. Adjust with stock/water if it's too thick. It should be saucy, not clumpy.
  5. Taste for seasoning. I often add more salt and more vinegar.

And you're done. Enjoy.

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