Roasted Salsa Verde

Every once in a while, I’ll get a craving that won’t subside no matter how long I attempt to wait it out. This week, that craving was tacos. Since tacos are always boring without salsa, I decided to try to make my own (for the first time!) and it was probably the greatest decision I’ve made in my life. It was so delicious!

salsaverde

This recipe only makes about 1 cup of salsa, so if you want to make it for a party and impress all your friends, I’d probably triple it. But don’t worry, it was so easy to make that adding more will be no problem!

Ingredients

  • 5 tomatillos, husks removed
  • 2 small serrano peppers, stems removed
  • 1 small jalapeno pepper, stem removed
  • 1/2 of a small yellow onion, chopped
  •  2 teaspoons of minced garlic
  • 3 teaspoons of olive oil
  • Pinch of salt
  • Juice from 1/2 of a lime
  • 1/4 cup of chopped cilantro
  • 1 tablespoon of water

Instructions

  1. Preheat the oven to 450F.
  2. Line a small baking sheet with parchment paper and spread the tomatillos, peppers, and onion out across it. Drizzle olive oil over the veggies and sprinkle a bit of salt. Mix around with your hands and roast in the oven for about 15 minutes. (See images below)
  3. Once the veggies are roasted, add them into a food processor plus the garlic, cilantro, and lime juice. Blend well, adding the tablespoon of water if needed to improve the texture.

What’s great about this recipe is that it’s so easy to adjust it depending on your taste. You can always add more lime juice, more cilantro, or more peppers if you want an extra kick!

 

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