Name: Roasted Salsa Verde
Prep time: 10 min
Cook time: 20 min
Yield: 12-16 servings
Ingredients: 2 pounds tomatillo's; 1-2 jalapeños; 2 poblano peppers; 1 onion; 3-4 garlic cloves, mashed, but not chopped; 2 teaspoons salt, divided; 1 teaspoons pepper, divided; 1 bunch cilantro, roughly chopped; 1-2 limes, juiced

I am so excited the weekend is here. Fall is starting to filter in, baseball playoffs are getting exciting and football is what the weekends are all about. To make this weekend something to remember you have to try this Roasted Salsa Verde.

Green is better (in my opinion)

My favorite salsa has always been a green salsa. I love the hint of tang the tomatillos bring with a little heat and freshness of lime in each bite.

I judge Mexican food restaurants by their green sauce. If I want to pour it all over anything and everything then it is a good restaurant.

Roasting is the key

As I was getting ready to try my hand at making my own salsa I was doing some research and determined that I wanted to try a roasted salsa and a fresh salsa to which I liked best. Now the fresh salsa was delicious and we did eat it, but the roasted was AMAZING.

Once roasted the tomatillos have a more complex and full flavor making this salsa some of the best I have ever had. I also roasted the jalapeños, onions and some poblano peppers just for another layer of flavor. When everything comes together it really does make for a salsa everyone will love.

THE BEST EVER…

Chelle Chelle

12-16 servings

Roasted Salsa Verde

A light and refreshing Roasted Salsa Verde that is loaded with tons and tons of flavor and perfect on anything and everything. Make it spicy or mild, whatever you like.

10 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

2 pounds tomatillo's

1-2 jalapeños

2 poblano peppers

1 onion

3-4 garlic cloves, mashed, but not chopped

2 teaspoons salt, divided

1 teaspoons pepper, divided

1 bunch cilantro, roughly chopped

1-2 limes, juiced

Directions

Preheat oven to 425

Line a rimmed baking sheet with parchment paper or foil, set aside

Peel tomatillos, wash and pat dry

Slice tomatillos in half, or quarters depending on size and place cut side down onto prepared pan

Trim jalapeños and peppers of stems, and slice in half lengthwise

Remove seeds for a more mild salsa, or keep some in for extra heat

Place cut jalapeños and peppers onto prepared pan

Place garlic cloves onto pan

Remove outer peel from onion and cut into quarters

Place onto prepared pan

Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper over onion

Place pan into oven and roast for 15-20 minutes or until tomatillos are soft and peppers have a little char on them

Remove and place everything into a food processor, or blender

Add in remaining salt & pepper, cilantro and lime juice

Combine until desired consistency is reached

Taste and adjust seasoning as needed

Serve immediately or place into airtight container and store in the refrigerator

ENJOY on everything!!

Notes

Add in more or less jalapeños and peppers to make it spicier or more mild.

Nutrition

Calories

219 cal

Fat

3 g

Carbs

53 g

Protein

7 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://sparklesnsprouts.com/2017/10/13/roasting-it-makes-it-so-much-better/

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Good on EVERYTHING

When I made the salsa the first time I used it on my Pork Carnitas. It would also be great as a dip on its own, on tacos, nachos, enchiladas or eggs in the morning.

Stay tuned for this salsa verde in my sour cream chicken enchiladas coming very soon!