Roasted Tomatillo Salsa Verde multi-tasks as a great dip and gives grilled steak, chicken, and seafood a whole new flare.
Course Appetizer, Dip, Sauce
Cuisine Mexican, Vegetarian
Keyword chip dip, salsa verde
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Kim Peterson
1 ½lbtomatillos, husked and rinsed (12-15)
½large Vidalia or Spanish onion
4-6garlic cloves, unpeeled
Juice and zest from 1 large lime
½packed cup fresh cilantro
Preheat oven to 400°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast 20 minutes.
Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers.
Transfer all to a blender or food processor, including accumulated juices and oil. Blend until smooth (be sure to leave space for steam to escape when blending hot ingredients).
Next, blend in lime juice, zest, cilantro, and honey. (Can be made 3 days ahead of using. Cover and chill.)
Serve with chips, or over steak, chicken, pork, seafood, fish, or eggs. Leftover salsa can be frozen in a freezer bag up to 3 months. Thaw and reheat on medium-low when ready to use, or serve at room temperature.
Give it Some Thyme - Roasted Tomatillo Salsa Verde