This roasted salsa verde is so easy to throw together with a food processor or blender. There’s minimal ingredients in this easy and delicious classic authentic Mexican recipe!
Please tell me I’m not the only one…
That has cravings for anything and everything that is authentic Mexican. It can’t just be me.
I find myself craving Mexican salsas, cheese, tacos, and ah- who am I kidding? I crave anything Mexican. I think it’s because of my childhood. We always traveled by means of cruising and where do cruises go that leave out of Florida? Mexico (Western Caribbean) or Bahamas/other islands (Eastern/Southern Caribbean).
We traveled to Mexico a lot, so I think my cravings for authentic Mexican (not tex-mex) will always be here to stay. ;)
My authentic Mexican cravings is what prompted this sweet ‘lil roasted salsa verde recipe. However, I knew that I didn’t want just salsa verde- I wanted roasted salsa verde. There’s just something about roasting them tomatillos (main ingredient in salsa verde) that puts the spin on my wheels, if you know what I mean. ;) It really brings out a glorious flavor in which only one’s mouth could describe.
While roasting the tomatillos they will start to burst and the delicious juice will explode onto the pan. Don’t worry, it doesn’t go to waste! You will be using the ‘burst juices’ (as I call them) in the salsa verde recipe itself. It’s heavenly.
Why this Roasted Salsa Verde Recipe Will Make You Pull out Your Sombrero and Maracas
- Spiciness Level– you control this one in this recipe! Yep- you really do. Want it mild? Use no jalapeño’s. Want it medium? You got it. 1 jalapeño. You like it hot-hot-hot? 2 jalapeños you dare devil you! ;)
- The Ingredients– I mean- who doesn’t love them some roasted everything. We’re talkin’ tomatillos, jalapeños, onion, and garlic all roasted to perfection right under your broiler. Let’s not forget the spices, lime juice, and cilantro that are added into the recipe along with everything roasted.
- Simplicity– so so easy, y’all. Roast everything on one pan under the broiler, add to food processor/blender, add spices, lime juice, and cilantro to it, pulse until combined, and done. Easy peasy.
Let’s not to forget to add that this salsa verde stays good in the fridge for up to a week. You know what’s even awesomer? The fact that this freezes so well. And that it’s downright delicious and we eat. this. up.
I’m sure you will too. Now, let’s pull out our maracas, and dance to the tune of this easy roasted salsa verde.
Shimmy shimmy shake. ;)
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Easy Roasted Salsa Verde
Prep
Cook
Total
Yield 2 cups
This roasted salsa verde is so easy to throw together with a food processor or blender. There’s minimal ingredients in this easy and delicious classic authentic Mexican recipe!
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1-2 jalapeños*
- 1/2 medium white onion, halved
- 2 garlic cloves, unpeeled
- 1/2 cup packed cilantro leaves, fresh
- 1/2 teaspoon salt
- 1/4 teaspoon cumin powder
- 1/8 teaspoon pepper
- Juice of one lime
- salt and pepper, to taste
Instructions
- Preheat broiler on high with top oven rack right below broiler.
- Add tomatillos, jalapeños, onion, and garlic cloves to baking sheet. Broil until slightly charred, turning once, about 7-8 minutes. Remove from oven. Let cool for 5 min.
- Cut stems off jalapeños (I do this directly on my baking sheet). Peel skin off of onion and garlic. Cut ends off of onions.
- Add all ingredients including juices on baking sheet (tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and spices) to food processor or blender. Pulse until smooth and desired consistency is reached. Add salt and pepper to taste. Refrigerate for at least one hour so flavors can meld. Serve with tortilla chips.
Notes
* Mild salsa = no jalapeños, Medium = one jalapeño, Hot = two jalapeños
- Good for up to one week in the refrigerator.
- Freezes well.
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