Zach Durr's Famous Roasted Salsa Verde
A tangy, citrusy snack or sauce
Ingredients
- 1 quart of tomatillos husked and washed
- 1/2 serrano pepper
- 4 cloves of garlic
- 1 jalapeno
- 1/4 white onion diced
Instructions
- Dice the white onion and set aside.
- Line a sheet pan with parchment and spread your tomatillos, peppers, and garlic (unpeeled) on the pan in a single layer. brush with a tiny bit of oil and roast under the broiler for 5 mins or until there is some browning. Remove from the oven and turn the vegetables. Return to the broiler for another 5 mins or until browning. A little bit of char is okay but not a lot.
- Let your vegetables cool. When safe to handle, add all your ingredients to a blender or food processor and pulse until well combines. You want some texture so not too smooth or soupy.
- When blended, salt to taste and serve chilled or at room temperature.
Notes
To control heat you can leave the seeds in your peppers or remove them if you like a milder Salsa Verde. Salsa Verde is a great summer sauce for chicken, fish, pork and roasted vegetable dishes. It can be added to a cold pasta, rice or bean salad for a citrusy kick.
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