Roasted Salsa Verde
Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that's the base to many Mexican dishes.
- 8-10 tomatillos, husks removed
- 1 large yellow onion quartered
- 1 jalapeno pepper remove seeds for a mild version
- 1 serrano pepper remove seeds for a mild version
- 1/4 cup cilantro
- 1 clove garlic chopped
- 1 tbsp. lime juice
- 1/4 cup water to thin, may use less or more.
- salt and pepper to taste
- 1 tbsp. mild cooking oil
Place tomatillos, onion, jalapeno pepper and serrano pepper on sheet pan. Broil on middle rack until charred, flip and repeat on other side.
Transfer to blender. Add cilantro, garlic and lime juice. Blend until smooth. Stream in water until desired consistency. Taste and season with salt and pepper.
Heat cooking oil in a sauce pan over high heat. Pour salsa in hot oil and cook for about 15 minutes.
Store in a sealed jar in the fridge for up to a week. Canning Directions:Omit lime juice from steps above. Instead, add exactly 1 tbsp. lime juice to 1 pint jar before pouring salsa in jar. This is an important step to making canned salsa safely. Seal with canning lids. Place in a simmering water bath, completely covering each jar with water, for 12 minutes. Remove from water bath and let sit on counter until you hear the 'pop' of the seal. Store in a dark pantry for up to a year.