The tomatillo plant is producing like mad! So cute and adorable!
A friend suggested salsa verde – so i found a wonderful gem and decided to give it a try! I changed it a bit, added a green tomato, and used pepperoncini juice vs lime (my normal sub)
Salsa Verde
August 23, 2022
Category
Appetizers
Veggies
Persons
12
Serving Size
2 tablespoons
Prep Time
5 minutes
Cook Time
20 minutes
Wait Time
30 minutes
Total Time
25 minutes
Ingredients
- 12 tomatillos*, husked
- 1 jalapeno**, stem removed (before or after roasting)
- 1/2 chopped yellow onion, rinsed under water to remove harsh bite
- 4 clove garlic, minced
- 1/2 tsp salt, or to taste
- 1/2 – 1 tsp sugar, to taste
- 1 Tbsp pepperoncini juice
- 3 Tbsp water, then more as desired
Instructions
- 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, 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.
Verdict: lovely flavor, smooth on a chip, or even a burger will definitely do it again!
If you try this let me know what you think!
