Roasted Salsa Verde

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

Roast:

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.

Blend:

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.