Salsa verde = green sauce. The name is as simple as this recipe. The name may be simple but the complexity of the flavor is not.
Roast. Puree. Pour. Eat.
Roasting tomatillos, onion, garlic and jalapeno changes and deepens the flavors of these vegetables and aromatics. It softens the harsh edges of the jalapeno and brings out the sweetness of the garlic and onion.
Whether food processor, blender or mortar and pestle are used, the end result is the same. A smoothly textured salsa that works as a dipping sauce, layering sauce and cooking sauce.
- 1 pound tomatillos, papery skins removed
- 5 garlic cloves
- 1 red onion, peeled and quartered
- 1 jalapeno pepper, stem removed
- 1 bunch cilantro
- 1 teaspoon sea salt
- juice of 1 lime
- Heat oven to 400° F.
- Place tomatillos, garlic, onion and jalapeno onto a sheet pan or into a roasting pan.
- Roast the vegetables for 30 minutes, remove from oven and cool.
- Place the roasted vegetables, cilantro, salt and lime juice into a food processor.
- Puree until smooth.
- Place into an airtight container until ready to use.