I would definitely consider myself to be a salsa fiend. Well, for sauces in general but salsa, especially. A little pop of freshness, acidity and spice is often all you need to elevate a meal. For this reason you can nearly always find a quart or so in my fridge or freezer. I use this salsa verde with so many of my recipes, I make huge batches and freeze it!
Not only is this salsa delicious, it’s so easy it is to make! I find these ingredients at every grocery store I enter, and they are quite inexpensive. I can make an entire quart for less than what an 8 ounce jar would cost at the store.
Here’s what you need:
Roast the chilis, tomatillos and onion to caramelize them.
Tomatillos, when raw, are quite sour. Roasting them mellows them out a bit and brings out their natural sweetness. If you would prefer more of a charred flavor in your salsa, pop them on a hot grill for a few minutes instead.
I use two different chiles in this recipes: poblanos and jalapeños. Poblanos have a really lovely earthy sweetness and the jalapeño brings the heat. If hatch chiles are in season, they would be perfect in this salsa as well. Lucky for us, poblanos are available pretty much anywhere, anytime.
To start, place the chiles, onion and tomatillos on a baking sheet and roast in a preheated oven for twenty minutes.
Allow the veggies to cool, then remove the seeds and stems from from the chiles, as well as any of the skin that has separated from the flesh. Then for the love, wash your hands very well before touching your face!
Pulse the roasted veg, along with the cilantro and lime juice, a few times in a food processor, until the salsa is as thick or as smooth as you would like. Give it a taste to check for seasoning. Add salt or even more lime if necessary, then that. is. it. So easy!
What does this salsa go with?
A big spoonful of this salsa is delicious over Hearty Black Bean and Vegetable Soup, Shredded Chicken Tacos , or Ginger Beer Braised Carnitas. I also use this salsa as a main ingredient in my Green Chicken Chili recipe. I love adding it to scrambled eggs or simply enjoying it with tortilla chips!
More recipes like this:
Roasted Green Chile-Tomatillo Salsa
Ingredients
- 1 medium onion peel removed and cut into eighths
- 1 poblano
- 1 jalapeno
- 1 1/2 lbs tomatillos husks removed and rinsed
- 2 tbsp olive oil
- salt
- 1-2 limes
- 2-4 tbsp cilantro rough chopped
Instructions
- Preheat your oven to 400 degrees. Place the poblano, jalapeno, onion, and tomatillos on a sheet tray, toss with oil and salt, and put into the oven.Roast for 20 minutes turning the vegetables halfway through.Remove from the oven and allow to cool to room temperature.Once the chiles are cool enough to handle, remove any skin that has separated from the meat then remove the stem and seeds.Put everything into a food processor with cilantro and fresh squeezed lime juice.Purée until desired consistency is reached. Taste for seasonings and add more salt or lime juice and puree for another few seconds. Transfer to a container and enjoy immediately or store in your refridgerator for up to two weeks or freeze.