Salsa Verde

If you are ever considering what to take to a party as an appetizer or you just need a good snack for before a barbecue, this salsa verde is AMAZING!

Super easy, super yummy, and better than anything you can buy in a jar!

Ingredients

• 1-1/2 pounds tomatillos, husked and quartered
• 1 large yellow onion, peeled and quartered
• 3 jalapeño peppers, stemmed, quartered lengthwise, and partially seeded
• 3 poblano peppers, stemmed, halved lengthwise, and seeded
• 8 garlic cloves, peeled
• 2-3 tablespoons olive oil
• salt
• cumin
• 1 cup cilantro leaves
• juice of 1 lime

Instructions

1. Preheat oven to 425ºF. Line a large baking sheet with foil.
2. Place the tomatillos, onion, jalapeños, poblanos, and garlic on a sheet pan.
3. Drizzle on the olive oil and sprinkle generously with salt. Toss to coat.
4. Place the pan in the oven and roast for 15 to 17 minutes or until everything is soft and starting to brown. Let cool for 20 minutes.
5. Place the contents of the pan in a food processor or blender. Add in a pinch of cumin, some more salt to taste, the cilantro, and lime juice.
6. Pulse a few times just until everything is broken up, but still very chunky.
7. Taste and adjust the seasonings, as desired.
8. Store covered in an airtight container in the refrigerator for up to 3 days.

Salsa Verde

Preheat oven to 425ºF. Line a large baking sheet with foil.

Place the tomatillos, onion, jalapeños, poblanos, and garlic on a sheet pan.

Drizzle olive oil all over the pan and sprinkle generously with salt. Toss to coat.

Place the pan in the oven and roast for 15 to 17 minutes or until everything is soft and starting to brown. Let cool for 20 minutes.

Remove from oven and let cool for 20 minutes.

Add in the salt, cumin, juice of a lime, and a handful of cilantro leaves.

Pulse a few times, adjust the salt if needed, and place into a bowl.

This stuff is good guys!