This Roasted Tomatillo Salsa is simple, yet impactful. The hardest part is waiting for the ingredients to broil. Otherwise, all you have to do is add all ingredients to a blender or food processor, pulse until broken down just enough, taste test, then adjust as needed. It could not get easier!
P.S. I enjoy adding Laird Superfood Activate Daily Jumpstart for an added kick of nutrients and flavor. It’s organic, adds vitamins and minerals. Oh, and it takes minimal effort, so it’s kind of like a 2-for-1!
Roasted Tomatillo Salsa (Salsa Verde):
PREP TIME: 15-20 MINUTES
MAKES: ~ 1 QUART
Ingredients:
- 16 oz. tomatillos, husks removed, then rinsed
- 2-3 jalapeños (or serrano)
- 1 medium sweet onion, sliced
- 3 green onions
- 2 cloves garlic
- 1/4+ cup fresh cilantro, roughly chopped
- 1 tsp cumin powder
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 2+ Tbs freshly squeezed lemon/lime juice (optional, if you prefer extra tang)
- 1 tsp Laird Superfood Activate Daily Jumpstart (optional)
Method:
- Preheat oven to broil. On a small, lined baking sheet, add tomatillos, jalapeños, onion, and garlic. Transfer to the oven and broil until charred, about 15 minutes. Turn halfway through.
- When ready, transfer the charred contents, along with remaining ingredients to a blender or food processor. Pulse until preferred consistency. Taste test and adjust seasonings as needed (keeping in mind the flavors will marinate while they sit.)
- Serve immediately or transfer to an air-tight container until ready to use. Enjoy!
Notes:
- For added heat, keep the seeds of the jalapeños or serrano peppers.
- To sweeten, or mellow out tanginess, add a little honey or sugar.
- If you notice the sauce thickens as it cools, do not be alarmed, it is the tomatillo’s pectin that is gelatinizing the salsa. Simply break it up with a spoon and enjoy all the same.
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
