Roasted Salsa Verde

Servings: 20
Serving Size: 1 tablespoon
Prep Time: 10 minutes
Cook Time: 25 minutes

3 tomatillos, husked and sliced 1/4″ thick
1 tablespoon extra virgin olive oil
1/4 cup white onion, chopped
2-3 garlic cloves, sliced
1 jalapeno, sliced
1 lime, juiced
1 cup water or veggie broth
1/2 teaspoon kosher salt
1 tablespoon sugar
1 bunch of cilantro, chopped


  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper or with foil and lightly greased.
  2. Place tomatillos in a single layer on baking sheet and roast for 8 minutes.
  3. Over medium heat, warm olive oil in a large saucepan. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until softened and light brown.
  4. Add the remaining ingredients. Bring mixture to a gentle boil and let boil for 1 minute.
  5. Reduce heat to low and simmer for 15 minutes or until mixture reduces by half.
  6. Using an immersion blender, puree until smooth.
  7. Serve cold with tacos, burritos and salads. Keeps in refrigerator for 2-3 days. You can also pour leftovers into freezer safe containers and store for up to 2-3 months.

3 Replies to “Roasted Salsa Verde”

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