Roasted Salsa Verde - | WBTV Charlotte

Roasted Salsa Verde

Presented by Johnson & Wales University Teaching Assistant Michael Marina.
Yield:  3 Cups

12-15 tomatillos, husks removed, cut in half

1 tablespoon chopped garlic

1 medium white or yellow onion, skin removed, coarsely chopped

1 bunch cilantro

1 teaspoon salt

1 teaspoon vegetable oil

3 jalapeno, seeds removed, diced

1 tablespoon lime juice


  1. Salt the bottom of the tomatillos, place them flat side down on a baking sheet. Roast at 400 until skin begins to blister and char.
  2. Add onions, Jalapeno and tomatillos into a food processor and pulse 4-5 times
  3. Add in remaining ingredients and pulse until desired consistency

Serve with tortilla chips, burritos, or fajitas.



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