Roasted Salsa Verde
By ThinGuy on Dec 13, 2007
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.
- 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
- Preheat oven to 400 degrees F
- Spray a glass baking dish or cookie sheet (with sides) with a cooking spray (i.e. Pam)
- 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.
- Cook for about 20 minutes
- 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)
- Add Cilantro, Cumin, Salt, and Lime juice
- 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.