Roasted Tomatillo Cilantro Salsa Verde
 
Prep time
Cook time
Total time
 
This sauce is the BOSS!!! There's a touch of tang, a bit of fire, and a whole lot of flavor in this Roasted Tomatillo Cilantro Salsa Verde. Use this sauce as a simple dip or to accompany your favorite meals.
Author:
Recipe type: Dip
Serves: 1 cup
Ingredients
  • 2 tablespoons olive oil
  • 4 medium sized tomatillos, papery skin removed and rinsed
  • 1 small onion, cut into chunks
  • 1 small jalapeno
  • 1 green bell pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1½ teaspoons chili powder, divided
  • ½-3/4 teaspoon lime juice, more or less to taste
  • 1 teaspoon honey
  • ¼ teaspoon ground cumin
  • 1 cup moderately packed cilantro (about ½ a bunch), more or less to taste
Directions
  1. Preheat oven to 425 degrees. Spray a baking pan with nonstick cooking spray. Set aside.
  2. Cut onion into large chunks. Place on pan. Arrange jalapeno, tomatillos (papery skin removed and rinsed), and bell pepper on baking sheet. Drizzle with olive oil. Season with salt, pepper, garlic powder, and 1 teaspoon of chili powder. Rub veggies with fingers to evenly disperse seasonings and olive oil.
  3. Place veggies in oven and roast at 425 degrees for 25-30 minutes or until onions are tender.
  4. Remove jalapeno and bell pepper from pan and place in a bowl. Cover with plastic wrap for 10 minutes to allow the peppers to sweat. Remove as much of the skin as possible. Remove the seeds from the middle of the peppers and discard. Remove as much outer skin from the tomatillos and discard.
  5. Place peppers, tomatillos, and onions in the blender. Scrape all drippings from pan and scoop into the blender. Add cilantro, ½ teaspoon lime juice, honey, cumin, ½ teaspoon chili powder, and cilantro to blender.
  6. Blend on high for 1-2 minutes or until smooth. Season to taste with additional salt, pepper, and lime juice. Allow sauce to cool. It will thicken as it cools.
  7. Serve sauce as a dip, on top of tacos, in southwest burgers, or use it as a marinade. Store leftover sauce in an airtight container in the fridge for up to 2 weeks.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-tomatillo-cilantro-salsa-verde/