Recipe
Roasted Fresh Salsa Verde
This Salsa Verde uses a combination of roasted and raw veggies. When I was on my canning rampage last weekend, I made a Roasted Salsa Verde which I processed in a water bath canner. I sent that recipe to my daughters and asked how they do theirs and got back this combination, which is similar, but is meant to be eaten fresh within a week.
Roasting the veggies is easily done on a gas grill or under the broiler. The video on this page is a Zen version (slow and laid back) of how to do this.
Makes about 2 cups
Sometimes I like to Zen-out with my videos. This is one of those. It’s a how to video with a bit of my thinking about taking the time to enjoy whatever you are doing…and remembering some of the things I learned from an old friend.
Ingredients
13-14 tomatillos, husked and rinsed
2 garlic cloves, peeled
1-2 jalapeño peppers, washed
½ t salt
1 serrano pepper, washed, seeded, and minced
Small handful of cilantro, washed and chopped up to the large stems
½ white or sweet onion, diced
Instructions
Step 1
Husk and wash the tomatillos, wash the jalapeños, and peel the garlic.
Step 2
Roast over a medium flame on a gas grill or under the broiler, turning the veggies until they are lightly charred all over.
Step 3
Remove to a bowl and allow to cool.
Step 4
Seed the serrano pepper, halve it lengthwise, then mince it. Dice the onion to a ¼” dice. Wash the cilantro, then shake the water out of it and dry it with a clean towel. Place on a cutting board and chop the leaves and small stems down to where there are few to no leaves.
Step 5
Place the cooled veggies in a blender, removing the stems from the jalapeños. Add the onions, then blend until it is chunky-smooth.
Step 6
Pour into a bowl and stir in the salt and cilantro. Taste before adding the serrano as you may not want to use the whole thing.
Step 7
Chill for an hour or so before serving or serve warm.
Roasted Fresh Salsa Verde
Ingredients
- 13-14 tomatillos husked and rinsed
- 1-2 jalapeño peppers washed
- 1 serrano pepper washed, seeded, and minced
- ½ white or sweet onion diced
- 2 garlic cloves peeled
- ½ t salt
- Small handful of cilantro washed and chopped up to the large stems
Instructions
- Husk and wash the tomatillos, wash the jalapeños, and peel the garlic.
- Roast over a medium flame on a gas grill or under the broiler, turning the veggies until they are lightly charred all over.
- Remove to a bowl and allow to cool.
- Seed the serrano pepper, halve it lengthwise, then mince it. Dice the onion to a ¼” dice. Wash the cilantro, then shake the water out of it and dry it with a clean towel. Place on a cutting board and chop the leaves and small stems down to where there are few to no leaves.
- Place the cooled veggies in a blender, removing the stems from the jalapeños. Add the onions, then blend until it is chunky-smooth.
- Pour into a bowl and stir in the salt and cilantro. Taste before adding the serrano as you may not want to use the whole thing.
- Chill for an hour or so before serving or serve warm.