Roasted Salsa Verde
Roasted Salsa Verde
Salsa Verde is a staple in Mexican cuisine. It can be used in countless dishes such as enchiladas, chilaquiles, pork ribs, and tamales, just to name a few. There are multiple different ways to make salsa verde. The main ingredient are tomatillos and either Serrano or jalapeño peppers. These are usually accompanied by onion, garlic, and cilantro. In this version of salsa verde, the vegetables are all dry roasted before being pureed in a blender. This type of salsa verde is used more for cooking as a sauce instead of a table salsa.If you are looking to make a salsa verde as a table salsa, simmer your vegetables in a pot of water for 12-15 minutes instead of dry roasting them. Add the vegetables, cilantro, and 1/4 cup of the water from the pot to a blender, then puree. Cook with 1 tbsp of cooking oil over medium heat for 5 minutes.
Ingredients
- 1 lb tomatillos
- 5 serrano peppers
- 1/3 onion
- 6 garlic cloves
- 1/3 cup cilantro
- 1 tbsp vegetable or canola oil
- 1 tsp salt
Instructions
- In a skillet, dry roast the tomatillos, Serrano peppers, onions, and garlic cloves for 6-7 minutes.
- Make sure to get some color out of the vegetables.
- Add the roasted vegetables and cilantro to a blender.
- Puree until smooth.
- In the same skillet, heat 1 tbsp of cooking oil. Add the salsa verde and salt. Cook for 5 minutes. Now it’s done and ready for use!
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