SALSA VERDE CRUDA RECIPES

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ROASTED TOMATILLO SALSA RECIPE | FOOD NETWORK



Roasted Tomatillo Salsa Recipe | Food Network image

Provided by Food Network

Categories     condiment

Total Time 40 minutes

Cook Time 15 minutes

Yield 5 cups

Number Of Ingredients 8

2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers 
1 medium white onion, quartered 
4 tablespoons olive oil
4 cloves garlic, unpeeled 
1/2 cup loosely packed fresh cilantro leaves 
Juice of 1/2 lime 
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
  • Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
  • Serve with chips or as a salsa for tacos and burritos.

ROASTED TOMATILLO SALSA RECIPE | FOOD NETWORK



Roasted Tomatillo Salsa Recipe | Food Network image

Provided by Food Network

Categories     condiment

Total Time 40 minutes

Cook Time 15 minutes

Yield 5 cups

Number Of Ingredients 8

2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers 
1 medium white onion, quartered 
4 tablespoons olive oil
4 cloves garlic, unpeeled 
1/2 cup loosely packed fresh cilantro leaves 
Juice of 1/2 lime 
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
  • Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
  • Serve with chips or as a salsa for tacos and burritos.

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ROASTED TOMATILLO SALSA RECIPE | FOOD NETWORK
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Category condiment
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