Time: 10 min.
Complexity: easily
Servings: 8

Traditional Mexican salsa verde (green salsa) is made with tomatillos, which, when roasted, impart a deeper, richer flavor with a hint of sweetness. Roast the tomatillos along with other vegetables—jalapenos and onions—and then simply blend everything together, adding spices and herbs, to create a delicious salsa that can be added to any dish or eaten as a snack with tortilla chips.

Ingredients:

• 900 g fresh tomatillos, peeled and washed well
• 2 fresh jalapeño peppers
• 1 medium white onion, cut into quarters
• 4 tbsp. l. olive oil
• 4 cloves garlic, unpeeled
• 0.5 cups loosely packed fresh cilantro leaves
• Juice of half a lime

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground cherries, salsa sauce, jalapeno pepper, cilantro, lime

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Preparation:

Step 1
• Preheat oven to 450°F (230°C). Place the tomatillos on a baking sheet along with the jalapeños and onion wedges. Drizzle with 1 tablespoon of olive oil and roast for about 7 minutes. Flip the vegetables, add the garlic, and roast until slightly softened and browned, another 7–8 minutes. Set aside to cool.
Step 2
• Peel the garlic and remove the stems and seeds from the jalapeños. Place the roasted vegetables in a food processor and process until smooth. Add the cilantro, lime juice, and 1 teaspoon of salt and process until smooth. With the processor running, pour in the remaining 3 tablespoons of olive oil and process until the salsa is slightly runny but not smooth. At this point, you can season with salt to taste, if desired.
Step 3
• Serve with chips or as a dip for tacos and burritos.

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