Often times on a weekend morning, you can find me making Orange Dark Chocolate Cookies, Tuna Potstickers, or this Lemon Ricotta Pancakes. But these summer weekends are all about cooking, recipe testing, cleaning (I’m so late in my game for spring cleaning), and chocolate. Always lots of chocolate.
And this Roasted Salsa Verde. Look. Look. Look.
This roasted salsa verde is happening here, at mi casa and I honestly can’t tell how many times I make this in a month and each time I make, I’m falling in love with it all over again because it’s seriously da bomb.
As an important note, I am using this roasted salsa verde recipe from Justin Chapple‘s cookbook: Just Cook It! Each recipe is easy to follow with ingredients that you already familiar with. Really recommend his book especially if you’ve been feeling tired of cooking the same thing.
And another important note, this recipe is also easy to make and does not require lots of cooking prep. I am using this OXO One Stop Chop Manual Food Processor which makes my cooking prep faster. It helps me chop, mince, and puree with a simple twist. No electricity required because the power is in your hands. Oh, this manual food processor is actually perfect for a camping trip. I even managed to make red pepper feta dip with this food processor.
So this roasted salsa verde is a perfect appetizer for a small group, potluck, gathering, family night, or even on a lazy weekend, just like what we’ve been doing lately. Isn’t the simplest usually just the best?
Roasted Salsa Verde
Yield 3 cups
- 2 pounds tomatillos, husked, rinsed, and quartered
- 1 small white onion, coarsely chopped
- 2 jalapenos, quartered and seeded
- 4 garlic cloves, crushed
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup lightly packed fresh cilantro
- Crudites and tortilla chips, or pita chips, for serving
Preheat the oven to 425F.
On a large rimmed baking sheet, toss the tomatillos, onion, jalapenos, garlic, and olive oil. Season with salt and pepper and toss again. Roast for about 30 minutes, until the tomatillos and onion are tender. Let cool, then scrape the mixture (along with any of the delicious juices from the baking sheet) into a blender or food processor. Add the cilantro and puree until nearly smooth. Season with salt and pepper. Serve right away with crudites, chips, or pita chips or refrigerate until ready to use.
The salsa verde can be refrigerated in an airtight container for up to 1 week.