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Roasted Salsa Verde

5 from 9 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 cups
Author: Justin Chapple

Ingredients

  • 2 pounds tomatillos husked, rinsed, and quartered
  • 1 small white onion coarsely chopped
  • 2 jalapenos quartered and seeded
  • 4 garlic cloves crushed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup lightly packed fresh cilantro
  • Crudites and tortilla chips or pita chips, for serving

Instructions

  • Preheat the oven to 425F.
  • On a large rimmed baking sheet, toss the tomatillos, onion, jalapenos, garlic, and olive oil. Season with salt and pepper and toss again. Roast for about 30 minutes, until the tomatillos and onion are tender. Let cool, then scrape the mixture (along with any of the delicious juices from the baking sheet) into a blender or food processor. Add the cilantro and puree until nearly smooth. Season with salt and pepper. Serve right away with crudites, chips, or pita chips or refrigerate until ready to use.

Notes

The salsa verde can be refrigerated in an airtight container for up to 1 week.