Roasted Salsa Verde

Just like mamma makes it! The basics are tomatillo, Anaheim or poblano chiles, onions, garlic and cilantro. Super easy. Super tasty.
Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds tomatillos husks discarded, rinsed (about 12)

  • 2

    fresh Anaheim or poblano chiles

  • 1

    onion, cut into 4 or 5 thick slices

  • 2

    cloves garlic, smashed and peeled

  • Extra virgin olive oil for brushing

  • Salt and pepper, to taste

  • 1/2

    cup cilantro, small sprigs

  • 1

    lime, juiced

Directions

Preheat the broiler and cover a large rimmed baking sheet with foil. Arrange the tomatillos, chiles, onion and garlic on the baking sheet. Brush the onion and garlic with extra virgin olive oil; season with salt and pepper. Broil for 10 to 15 minutes, turning the vegetables occasionally and removing the pieces when charred and tender. Let cool. Peel and seed the chiles. Using a food processor, coarsely puree the chiles, tomatillos, onion, garlic and cilantro. Add the lime juice; season with salt and pepper.

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