Roasted Tomatillo Salsa (Salsa Verde)

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.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4 to 6

servings

1
lb tomatillos, husks removed, rinsed (4-5 tomatillos)
1
jalapeƱo 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
  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.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*For hot salsa, do not seed peppers. For medium salsa, remove half the seeds. For mild salsa, remove all seeds.

Nutrition Information:

1 Serving (1 Serving)