Roasted Salsa Verde
Ingredients
- 12 medium tomatillos, peeled
- 3 Anaheim chile peppers
- 2 large onions, peeled
- 2 jalapeno pepper, seeded and minced
- 5 cloves garlic, peeled
- 1 bunch fresh cilantro, stems removed
- 2 tablespoons lemon juice
- 1 pinch salt to taste
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Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Source
Original recipe: View Original
