Roasted Tomatillo Salsa Recipe

Roasted Tomatillo Salsa
(Salsa Verde)
Submitted By: Taz


10 Average Sized Tomatillos
1 Medium White Onion - rough chopped
4-6 Cloves Fresh Garlic
2 Jalapeño Peppers (For more heat you can substitute Serrano or Scotch Bonnet Peppers)
2 Anaheim Mild Peppers
Juice of 2 Limes
¼ Cup Fresh Cilantro - thick stems removed and rough chopped
⅛ tsp Cumin Powder
Kosher Salt - to taste
Fresh Ground Black Pepper to taste

  1. Remove husks from tomatillos
  2. Set oven to high broil (make sure to place top oven rack 4-6 inches from broiler) arrange tomatillos, chiles, and garlic on a baking sheet and place directly below broiler - Allow tomatillos and chiles to blacken and blister all over (apx 5 minutes per side)
  3. Once roasted, remove from oven and allow to cool until easily handled
  4. Remove stem and seeds from chiles (can leave seeds in if you want more heat)
  5. Place all ingredients (including any juice left in the roasting pan)* in a food processor or blender (may need to do in several batches) and pulse to desired consistency**
  6. Adjust seasoning and place in refrigerator for at least 1 hour to allow flavors to meld
  7. Serve with tortilla chips or use to top or prepare any Mexican dish
*As an alternative method - Dice the onion to desired 'fineness' and leave it out of the food
  processor or blender - After other ingredients have been blended, fold in the diced onion for
  added 'chunkiness'

**Salsa should be thick and well blended absent of any LARGE chunks

Store in an airtight container in refrigerator for up to 1 week 

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