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Roasted Salsa Verde

Ingredients
  

  • 4 cups tomatillos husks removed, rinsed
  • 1/2 red onion
  • 3 cloves garlic (unpeeled)
  • 2-3 jalapeños (whole)
  • 2 tsp sea salt
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 2 tbsp olive oil
  • 2 tbsp honey to taste
  • 2 cups cilantro
  • 1/3 cup fresh lime juice

Instructions
 

  • Heat the oven to 400.
    Add the tomatillos, onion, garlic, and jalapeños to a roasting dish. Sprinkle with seasonings, drizzle with olive oil, and toss. 
    Roast for about 20 minutes, stirring occasionally. 
    Allow to cool for 10 minutes. 
    Add the tomatillos and onions to the bowl of a food processor. Pop the garlic out of it's peel and add the cloves to the food processor. Remove the stems of the jalapeños (take out seeds if you want less heat) and add those. Pour in the juices from the pan. Add honey, cilantro, and lime juice. Purée until smooth.
    Taste and adjust the salt, lime juice, and honey to your taste.
    Adapted from Hartwood.