Salsa Verde

Latin American
Written By Hannah Coward

INGREDIENTS

15 tomatillos
~15 jalapeños (same volume as tomatillos)
1 bulb of garlic, roasted* 🧄
½ white onion, roughly chopped 🧅
1 bunch cilantro (optional)

*To roast garlic, chop off top to expose the cloves. Place on aluminum foil, pour 1 tbsp olive oil over exposed cloves, and pinch foil together on top to seal the bulb. Bake at 425º for 30–45 min.

DIRECTIONS

  • Set oven to 425º

  • Coat jalapeños in olive oil and place on baking sheet. Cook for 30 min, rotating halfway.
    (Roast garlic at this time.)

  • Remove jalapeños to cool. Turn broiler on low.

  • Put tomatillos in a baking pan and cook until blackened. Rotate, then blacken again.

  • Remove jalapeño skins and the majority of seeds, but leave membrane.

  • Pour tomatillos and liquid collected in pan into food processor. Add skinned jalapeños, roasted garlic (squeezed out of skin), onion, and cilantro (if using).

  • Blend until there are no large chunks

    Note: If canning, bring salsa verde to boil before pouring into jars

Hannah Coward
Previous

Jalapeño Cornbread
Next

Eggplant-Peanut Curry