Roasted Salsa Verde
Transfer salsa to an air-tight container and store in the refrigerator for 5 to 7 days.
Ingredients
- 10 tomatillos, peeled, cut in quarters
- 1 white onion, peeled, roughly chopped
- 2 jalapeño peppers, ends trimmed, halved, deseeded
- 3 cloves garlic, peeled
- 3 tablespoons canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 cup cilantro
- Juice of 1 lime
- Aluminum Foil
- Baking Sheet
- Large Bowl
Instructions
Step 1
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
Step 2
In a large bowl, toss the tomatillos, onion, jalapeños, garlic, oil, salt, and pepper until the vegetables are evenly coated. Transfer the tomatillo mixture to the prepared baking sheet in a single
layer, then place in the oven to roast for 45 minutes.
Step 3
When cooking is complete, remove the vegetables from the oven and allow to cool to room temperature. Transfer the roasted vegetables to a medium pot, then add the remaining ingredients.
Step 4
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
Step 5
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 6
Serve with tortilla chips or use as a sauce for tacos.