Appetizers & Snacks, Dips & Sauces, Dressings & Marinades, Side Dishes
Roasted Salsa Verde
Recipe by Caroline Schliep
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Transfer salsa to an air-tight container and store in the refrigerator for 5 to 7 days.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 10 tomatillos, peeled, cut in quarters
- 1 white onion, peeled, roughly chopped
- 2 jalapeño peppers, ends trimmed, halved, deseeded
- 3 cloves garlic, peeled
- 3 tablespoons canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 cup cilantro
- Juice of 1 lime
Utensils
- Baking Sheet
- Aluminum Foil
- Large Bowl
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Step 1
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
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Step 2
In a large bowl, toss the tomatillos, onion, jalapeños, garlic, oil, salt, and pepper until the vegetables are evenly coated. Transfer the tomatillo mixture to the prepared baking sheet in a single
layer, then place in the oven to roast for 45 minutes. -
Step 3
When cooking is complete, remove the vegetables from the oven and allow to cool to room temperature. Transfer the roasted vegetables to a medium pot, then add the remaining ingredients.
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Step 4
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
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Step 5
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
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Step 6
Serve with tortilla chips or use as a sauce for tacos.
