Roasted salsa verde is traditionally made with a mortar and pestle called a molcajete. The lava stone is said to impart a flavor that you can’t get from using a food processor or blender. We tried our best to replicate the flavors by roasting the ingredients in this salsa verde, which in turn brings out their smoky-sweet flavors. Feel free to play around with the quantities or mellow out the heat by adding in a ripe avocado. We love serving this alongside some homemade tacos and tortilla chips.
½ pound tomatillos
2 jalapeno or serrano peppers
½ red onion, sliced in half lengthwise
2 cloves garlic, skin on
¼ cup cilantro, roughly chopped
Recipe by Local Roots team member Phoebe Tran
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