Roasted Tomatillo Salsa Verde Recipe

Roasted Tomatillo Salsa Verde

Tomatillo salsa verde

Mexican food is a regular staple in our household. One of the first things my mother-in-law taught me was how to make enchiladas which happens to be my husband’s favorite Mexican dish. For the last 26 years I have been experimenting and learning how to make Mexican food from scratch. I don’t know what took me so long but last year I added Roasted Tomatillo Salsa Verde, made from roasted tomatillos and poblano peppers, to my recipe collection and I can’t get over how easy it is to make.

roasted tomatillo salsa verde ingredients

Salsa Verde: Roasted Tomatillo Salsa Ingredients

  • 10-12 medium size tomatillos, husks removed and washed
  • 4 poblano peppers
  • 2 jalapenos
  • 1 large onion
  • 2 cloves of garlic
  • 1/2 cup fresh cilantro leave, stems removed
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • lime juice, half of lime (optional)

Salsa Verde Directions for Dummies

roasted tomatillo salsa verde peppers

Peel and wash the stickiness off the tomatillos. Peel and cut the onion into quarters. Peel the paper skin off of the garlic but leave it whole. Rinse poblano and jalapeno peppers but leave them whole. Place all items on a cookie sheet and coat well with olive oil and sprinkle with kosher salt. Roast in 400 degree oven until peppers and tomatillos are browned and charred. (approximately 15 minutes and turn once) Roasting the veggies is what brings the flavor intensity up in this recipe so don’t be worried about the dark charred spots that will appear….you want that to happen.

roasted tomatillo salsa verde charred peppers

Once you have roasted and charred your veggies, peel the garlic out of it’s skin and place into a food processor with the quartered roasted onion and roasted tomatillos. Add the fresh cilantro leaves, cumin, salt and pepper.

roasted tomatillo salsa verde with lime{For safety, you might want to wear gloves for this part and do not rub your eyes.}Put the jalapenos and poblano peppers into a bowl with a tight lid. This will allow you to steam the peppers and help with peeling of the poblano pepper skin. Once steamed for about 15 minutes, cut off the end of the poblano peppers and immerse in cold water. Gently rub the thin, charred skin off of the poblano peppers. {You only have to de-skin the poblano peppers.} You do want some of the charred bits to remain but take most of the skin off because it has a thin waxy, paper like consistency. Split open the jalapenos and poblano peppers and remove seeds and stringy membranes.

Now you can add the jalapeno and poblano peppers to the food processor with your other roasted veggies.  Pulse the food processor a few times to break up the veggies and then flip the switch and let it blend until pureed. For a little tanginess I squeeze in some lime juice but that is optional.

Of course this is a recipe “mash-up” and I combined roasted tomatillo salsa verde ingredients and techniques from She Wears Many Hats and Epicurious. Visit the My Thrifty House Facebook page or My Thrifty House Instagram page for more ideas and inspiration.

FYI….in the Mexican dinner pic below I made the most delicious creamy chicken taquitos from I Heart Naptime and the guacamole was made from my frozen avocado experiment with the Food Saver. The roasted tomatillo salsa verde was delicious drizzled over the nachos and as a dip for the taquitos too.

tomatillo salsa verde mexican dinner

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