This is my favorite Salsa Verde recipe! The tomatillos and pepper are roasted for a flavorful light char, then the ingredients are quickly blitzed in a food processor for an easy finish. Such a bright refreshing chip dip or taco topping!
Ready in: 20minutes
1jalapeno**,stem removed (before or after roasting)
2/3cupchopped yellow onion,rinsed under water to remove harsh bite
1/2tspsalt,or to taste
1/2 - 1tspsugar,to taste
1Tbspfresh lime juice
3Tbspwater,then more as desired
Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).
Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer.
Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
*Try to use tomatillos of roughly the same size so they cook evenly in the oven.
**If you don't like spicy food you can omit the jalapeno or to make it more mild remove the seeds before adding to the food processor. If you like it really spicy leave the seeds or double up on the jalapeno.
Don't over process the salsa verde. You want it to be slightly chunky and have good texture!