Tomatillo Salsa Verde
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.
Ingredients:
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
Salt
Lime juice
Directions:
- Preheat oven to 400 degrees.
- Heat a cast iron pan over high flam and add all the ingredients except cilantro to give it a nice char, flipping once to the other side.
- Cover the pan with foil and roast it in the oven for 20 minutes.
- Uncover the pan (watching out for the steam). The vegetables should be tender and sitting in a liquidy broth.
- Add them to a food processor or blender and combine until smooth.
- Mix in cilantro and lime juice if needed. Season with salt as needed.
Recipe by Local Roots team member Phoebe Tran
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