Roasted Tomatillo Salsa (Salsa Verde)

Bloggers Adam and Jo from Inspired Taste share a favorite recipe. Add variety to your appetizers with this new colorful salsa.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

fa62208b-a936-4e7c-b9b0-95047ee6e3ff

Prep Time 15 min
Total Time 45 min
Servings 4

Ingredients

1: lb tomatillos, husks removed, rinsed (4-5 tomatillos)

1: jalapeño pepper

1: serrano pepper

2: garlic cloves, in skins

1/2: cup chicken stock

1/4: cup finely chopped white onion

1/3: cup fresh cilantro

1: tablespoon lime juice

1/2: teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat broiler. Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes. Remove from broiler.
2 Pour chicken stock over vegetables. Let stand 10 to 15 minutes, until cool enough to handle. Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.
3 Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.
4 In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended. Add more reserved chicken stock, if necessary, for desired consistency. Serve immediately or refrigerate until ready to serve.