Ingredients:

  • 1 lb Tomatillos, husks removed and rinsed
  • 2 medium Jalapeño Peppers, stems removed
  • 4 large Garlic Cloves, peeled
  • 1/4 large White Onion, cut into a rough wedge
  • 1/2 cup packed Fresh Cilantro
  • 2 tablespoons Fresh Lime Juice
  • 1 teaspoon Kosher or Sea Salt (or to taste)
  • 1/4 cup Water (optional, for thinning)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
  2. Place the prepared tomatillos, jalapeños, garlic cloves, and onion wedge onto the lined baking sheet. Drizzle lightly with a neutral oil.
  3. Roast for 15–20 minutes, flipping halfway through, until the vegetables are tender and have developed brown, blistered spots.
  4. Remove the vegetables from the oven and allow them to cool for about 5 minutes.
  5. Transfer the roasted vegetables (including any accumulated juices), fresh cilantro, and lime juice to a blender or food processor.
  6. Pulse until the desired consistency is reached—leave it chunky for rustic salsa or blend longer for a smoother sauce.
  7. Taste the salsa and stir in the salt. If the salsa is too thick for dipping, add water 1 tablespoon at a time until your preferred texture is achieved. Adjust salt or lime as necessary.
  8. Serve the Roasted Tomatillo Salsa Verde warm or chilled.