Admittedly I am not a huge fan of salsa. At restaurants that have chips and salsa you’ll find me dipping my chip and then tapping off the solids so I only have the flavored juices. I know, I’m weird but thankfully I’m a lovable weird.
I wonder if I just wasn’t a fan of the flavors as a child or if I’m blocking out some horrible memory where salsa betrayed me (like the time someone switched the ranch dressing with blue cheese dressing at the salad bar when I was a kid- to this day I can’t eat blue cheese anything).
But the past few years I’ve been expanding my palate and salsa has been sneaking its way more and more into my diet.
This Salsa Verde isn’t just a big step for me because I willingly eat the whole thing, but because I GREW all the tomatillos for the recipe! I’ve tried to grow tomatillos before with no luck. This year was a different story and my single tomatillo plant exploded with fruit (I wish my tomato plants would do the same). Obviously I needed to make Salsa Verde.
This Salsa Verde can pretty much be put on anything. Tacos. Enchiladas. Scrambled eggs. Omelettes. Salad. Or by itself with chips… or eaten with a spoon.
It’s a wonderful balance of flavors and has a good texture to it. Not too chunky, and not too watery. Go ahead and make this and let me know what you paired it with. I’m sure it will be delicious.
Roasted Salsa Verde
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- 2 pounds Tomatillos (Paper husk removed and cleaned)
- 2 Large Anaheim Peppers
- 4 Large Garlic Cloves (with skin still on)
- 1 Medium Yellow onion (Quartered)
- 2 TBS Lime Juice (Fresh squeezed is best)
- 1 tsp Salt
- 1 tsp Pepper
- Move the oven rack to the second to the top position and set the oven to broil.
- Place the tomatillos on a baking sheet and broil until they are charred on the top, then shake the baking sheet or use a spatula to turn the tomatillos and char the other side. Remove from oven and set aside to cool.
- On another baking sheet place the Anaheim peppers and garlic cloves. The peppers take longer to char, so you’ll char the garlic, on both sides and remove the garlic before the peppers are done being charred. Once the peppers are charred on all sides remove them from the oven and set aside to cool
- While the charred ingredients are cooling bring out your food processor or blender and set it up.
- When they are cool enough to handle. remove the skin from the peppers and garlic and discard. Cut the peppers open to remove the seeds (you may keep the seeds if you want a spicier Salsa Verde).
- In small batches blend the ingredients together until you get your desired consistency. Mix all blended batches together to ensure even distribution of ingredients. Salsa Verde is ready to be used or stored for future use.