Spicy Roasted Salsa Verde Recipe
Servings: 10
Ingredients
- 10-12 tomatillos
- ½ onion yellow or sweet. rough chop
- 1-4 serranos cut in half and seeds removed. The number of peppers used depends on the amount of heat you like.
- 5 cloves garlic peel
- 1 cup cilantro
- 2-4 tablespoons lime juice
- salt and pepper to taste
- 1 teaspoon cumin
Instructions
- Peel your tomatillos, prep your veggies.
- Place the tomatillos, peppers, onions, and garlic on a baking sheet.
- Broil in the oven, turning the veggies occasionally to make sure they are all charred.
- Remove from the oven.
- Place all into a food processor or blender.
- Blend until smooth.
- Add in the cilantro, 2 tablespoons of lime juice to the blender. Then add in the cumin, and 1 teaspoon of salt, and ½ teaspoon black pepper.
- Blend well. Then, taste and adjust as needed. I like quite a bit of lime and also salty. You might like yours differently.
- Once you have it the way you like it, you are done!
- This will store well in the fridge in an airtight container for up to 3 weeks.
- Now, sit back and enjoy. You deserve it.