Roasted Tomatillo Salsa Verde (2 versions)
Our Roasted Tomatillo Salsa Verde is so easy to make and packs so much flavor. It's fresh and bright, with oven-roasted tomatillos and chilis. We also have a creamy avocado variation.
Ingredients
- 1 medium white onion peeled and quartered
- 5 cloves of garlic peeled, kept whole
- One or two jalapeño or serrano chiles
- 1 1/2 pounds tomatillos husked and rinsed
- 1 tablespoon vegetable oil
- A bunch cilantro leaves and tender stems only
- Kosher salt and freshly ground black pepper
For the creamy variation add:
- 1/2 - 3/4 cup sour cream
- 2 tablespoons lime juice
- 1 ripe Haas avocado flesh separated from peel and pit
Instructions
- Preheat oven to 500F.
- Toss onion, (quartered lengthwise, with root intact), garlic cloves, chiles, tomatillos, with 1 tablespoon vegetable oil in a large bowl. Pour vegetables onto a foil lined baking sheet and spread into a single layer. TIP: Keep smaller vegetables (like the garlic cloves) towards the center of the tray where they are less likely to burn. Roast vegetables, turning once, until tender and charred, 15-20 minutes. Remove from oven and let cool slightly.
- Once vegetables are cool enough to handle, transfer all the roasted vegetables (along with any juice collected on the baking sheet) and the cilantro into a food processor. If you like chunky salsa, pulse 4 or 5 times. For a smoother sauce, process longer (30-45 seconds); season with kosher salt, freshly ground black pepper, to taste.
- DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
- CREAMY VARIATION: Add 1/2 cup sour cream, 2 tablespoons lime juice, and the flesh of 1 ripe Haas avocado to the processor. Process until smooth and creamy.
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