Salsa Verde with Garden-Fresh Tomatillo
Fresh Salsa Verde Recipe using up those Garden Tomatillos!
This tasty, versatile dish can be used just about anywhere you’d use traditional tomato salsa. For example, it can be used to dress up everything from eggs to enchiladas and it is fantastic when stirred into your favorite soup and chili recipes.
Try it on top of grilled chicken breasts, drizzled over sliced pork roast, or in this delicious, healthy Southwestern Chicken Soup recipe.
- 1 lb. tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic peeled
- 2 tablepoon extra virgin olive oil
- 4 green onions chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Optional: 1 tablespoon honey
- Salt and black pepper to taste
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
Taste and add a drizzle of honey to sweeten, if desired. Season with salt and pepper, to taste, and serve immediately or freeze for later use. Enjoy!
Garden-Fresh Salsa Verde: For best results, roast the tomatillos, jalapeno peppers, and garlic for 15-20 minutes in a 400°F before preparing this recipe. Roasting brings out a richer, sweeter flavor in each ingredient, which translates to better tasting results.