Roasted Tomatillo Salsa (Salsa Verde)

  • Prep 15 min
  • Total 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

Steps

  • 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.

Nutrition Facts are not available for this recipe
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