DIY Wednesday: Roasted Salsa Verde

After 2 years of Spanish in Jr. High, three years in high school, and two semesters in college I can say this with certainty: verde means green.  Therefore, that means salsa verde is green salsa.  Mind-blowing things revealed on my blog today, I know. DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

In my brain I understood that salsa verde had to be made with some kind of green vegetable but I never really thought about it.  I just ate my regular salsa and left my green dip needs to guacamole.  Then I saw a sale on tomatillos at my grocery store, bought a few on a whim, and then headed home to figure out what to do with them.  After a little research AKA Google search, I realized tomatillos are what make salsa verde, well, verde.

I also found out that roasting them was common and helped bring out their flavor.  Since I am the Queen of roasting any and everything, I roasted them up, blended them up, and then ate them up.

That’s how simple this recipe is.  If you’ve never worked with or had tomatillos before, don’t be intimidated.  They come in a papery husk and kind of look like a giant green berry.  Like this:DIY Wednesday: Salsa Verde | Life Healthfully Lived

All you have to do is peel away the husk, like this: DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

Rinse it off and you’re good to go!  I kept this really simple but you could add other things like jalapeno peppers if you want a kick, roasted apples if you want a little bit of sweet, or stir a little salsa verde into your guac for a delicious twist.

Roasted Salsa Verde: DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

  • 3 to 4 medium-sized tomatillos
  • 1 small onion, about 1/2 a cup cut into quarters
  • 3 to 4 whole cloves of garlic
  • 1/2 tsp chili powder
  • 1/4 to 1/2 tsp salt
  1. Preheat oven to 350 and line a baking sheet with parchment paper
  2. Peel the husk off the tomatillos and rinse with cool water.  Dry completely.
  3. Place the tomatillos, quartered onion, and garlic cloves into a large bowl.  Drizzle a little olive oil and toss until everything is coated.  Sprinkle with salt and pour everything out onto the baking sheet.
  4. Roast everything for about 15 to 20 minutes until the tomatillos are a little brown around the edges and soft.  It’s ok if they explode a little while roasting.
  5. Remove from the oven and let everything cool for about 10 minutes.  Then, pour the whole pan into a blender, add the chili powder and blend.  Taste and adjust the seasoning.

This salsa is awesome on tacos, with homemade tortilla chips, and even as a dip for plantain chipsDIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

 

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