Roasted Salsa Verde

A perfect summer side dish with roasted tomatillos and peppers that should be easy to find at your local farmer's market. Perfected on eggs, tacos, or grilled meat.

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1287
Fat:	45 g
Carbohydrates:	232 g
Protein:	37 g
Calculated per serving.

by Jessi's Kitchen

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Serves: 4

Ingredients

1 lb 1 lb 1 lb Tomatillo, divided
2 whole 2 whole 2 whole Poblano Pepper
2 whole 2 whole 2 whole Serrano, raw
0.75 cup 0.75 cup 0.75 cup Onion, chopped
1 cup 1 cup 1 cup Cilantro, chopped
2 whole 2 whole 2 whole Garlic, minced
2 whole 2 whole 2 whole Lime Juice
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
0.5 tsp 0.5 tsp 0.5 tsp Black Pepper

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the grill or oven to 450. Husk the tomatillos and set about half of them aside.
Take the other half of the tomatillos, the poblano, and serrano and coat with oil, salt and pepper.
Place on the grill (or oven) and roast about 2 minutes per a side. I find that the oven always takes longer than the grill so use your discretion.
They should all be slightly charred and softened when you take them off the grill.
Chop the reserved tomatillos, onion, cilantro, garlic and the roasted ingredients you pulled off the grill. Be sure to deseed all the peppers.
Place it in a bowl and add the lime juice, salt and pepper.
Mix thoroughly and put half the mixture in a blender or food processor and pulse until desired texture.
Put back in the bowl and mix thoroughly. Eat right away or place in the refrigerator. Will taste better the longer it sits.