Gimme all the Roasted Tomatillo Salsa!!!
We are a family of chips and salsa lovers. Any kind of salsa and we are 100% in, but don’t offer unless you’re willing to be left with an empty bowl. I can guarantee we will gobble that up so fast you won’t have time to tell us otherwise. Green/red/mild/hot, they’re all delish, but we definitely prefer the hot in our house.
My dad started taking my sister and I to eat Mexican food as soon as we could walk, and would also feed us the spiciest foods of all time, so needless to say, we are chips and salsa hogs and world champions of spice. Either our taste buds were completely fried at an early age or we really are just badasses.
Many people stray away from making their own salsa’s and stick to store bought, and my best guess is they don’t realize how simple homemade salsa really is. There are a few different ways to make salsas, but they are both simple.
Fresh salsa’s just require a lot of chopping, but that’s about the extent of it. Roasted Salsa adds the extra step of actually roasting the tomatoes and peppers, but it’s not difficult and SO worth it.
- step 1: roast it
- step 2: blend it
- Step 3: eat it
Yep, that’s all folks.
You can serve it as your traditional dip with chips, use on enchiladas, a marinade, or slather on tacos and tostadas. I’m telling you, once you make homemade salsa verde, you won’t go back!
- 10-12 tomatillos, husk removed and washed
- 1 white onion, quartered
- 2 serrano peppers, stems removed
- 2 jalepenos, stems removed
- Juice of 1-2 limes
- 1 tsp salt, more to taste
- 2 large handfuls cilantro
- Line baking sheet with foil and pre-heat broiler.
- Place tomatillos, onions, Serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted... (about 20-25 minutes)
- Toss everything in the blender/food processor including juices, and add lime juice, salt, and cilantro. Pulse until desired consistency is acheived.