Salsa verde is a quick, versatile summer sauce. This version is made with roasted tomatillo and peppers to create a more dimensional sauce. Great on anything from seafood to steaks to grilled vegetables.
- 4 tomatillos, husks removed
- olive oil
- 1 jalapeño
- 1 garlic clove chopped
- 1 C chopped cilantro - packed
- 1/2 C water
Set oven to 400° F. Line a small baking sheet with foil; place tomatillos and whole jalapeño on sheet and coat with olive oil, salt & pepper. Roast tomatillos and jalapeño for about 15 minutes, or until vegetable skins start to blister. Discard jalapeño stem and seeds.
Add roasted tomatillos, jalapeño, garlic, cilantro, and water to a high speed blender. Blend until sauce comes together. Season with salt and pepper to taste.