Description
Fresh homemade garden salsa is easier than you think! Ditch the overpriced and over processed store versions and make the freshest salsa you have ever had! This simple roasted tomatillo salsa verde recipe uses only fresh ingredients for the perfect blend of sweet, tangy, and spicy salsa you can’t get enough of! The perfect snack, party appetizer, summer side, or sauce for enchiladas or tacos. No matter when you make it, this easy and flavorful dip will quickly become one of your favorite recipes!
Ingredients
Units
Scale
- 20-30 Tomatillos (husks removed and fruit washed)
- 1/2 White Onion
- 1-2 Jalapenos seeds removed
- 4 Cloves Garlic peeled
- 1 tbsp Olive Oil
- 1/4 cup Fresh Cilantro
- 1/4 Lime juice from
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat the oven to 425 degrees and prepare a rimmed baking sheet with aluminum foil.
- Remove the papery husks from the tomatillos and rinse them thoroughly in cold water until the sticky stuff comes off. Place tomatillos on the prepared baking sheet.
- Roughly cut half an onion into quarters and cut one to two jalapenos in half and remove the seeds.
- Peel four cloves of garlic and place on prepared baking sheet with the onion, tomatillos, and jalapeno. Sprinkle with olive oil.
- Roast on 425 degrees for 15 minutes.
- Remove from oven and cool for 10 minutes.
- In a high speed blender, food processor, or bullet mixer add the roasted tomatillos and all the juice they leaked onto the pan. Add the remaining roasted ingredients as well as the cilantro, lime juice, and salt and pepper.
- Blend on high until the salsa is completely combined.
- Dip with tortilla chips or serve over enchiladas or tacos.
- Store in the fridge in an airtight container for up to 5 days.
Equipment
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dips
- Method: Bake
- Cuisine: Mexican
