Roasted Salsa Verde

 

This has got to be one of the best salsas I've ever tasted.  Adapted from a Tyler Florence recipe, you'll find that this goes well on almost anything.  From tortilla chips to chicken, eggs, and fish, everything is better with this awesome salsa.  This makes a large batch of salsa, if you'd like a smaller amount, simply divide the ingredients by two. Be warned though, you'll wish you made the larger batch.

Ingredients:

  • 1 lb Tomatillos, husked
  • 2 large Sweet Onions (Maui, Walla Walla, whatever) - plain yellow onions will do as well
  • 8 garlic cloves
  • 4 Jalapenos (deveined and seeded)
  • 2 Serrano Chiles
  • 2 Anaheim peppers (deveined and seeded)
  • 3 teaspoons ground cumin
  • 1 Tbsp kosher salt
  • 1 cup chopped cilantro leaves (about the head of one large bunch)
  • 2 limes, juiced

Directions:

  1. Preheat oven to 400 degrees F
  2. Spray a glass baking dish or cookie sheet (with sides) with a cooking spray (i.e. Pam)
  3. Slice up your Tomatillos, Onions, Peppers, Chiles and Garlic and place on tray
    • Tip: If you want this salsa to have a huge kick to it, don't devein or deseed the peppers and chiles.
  4. Cook for about 20 minutes
  5. Straight from the oven, put the roasted tomatillos, onions, peppers, chiles and garlic including the juices from cooking into a food processor  (or a large blender)
  6. Add Cilantro, Cumin, Salt, and Lime juice
  7. Blend everything together.  The smoother you like your salsa, the longer you should blend it for.  If you want it "chunky" then use your pulse setting.

Enjoy!  Next time I make this, I'm going to do the roasting on the grill for even more flavor.

 

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About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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