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 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
  • 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.

Expert Tips

*For hot salsa, do not seed peppers. For medium salsa, remove half the seeds. For mild salsa, remove all seeds.