2 pounds fresh tomatillos
2 medium sweet onions, quartered
4 jalapeno peppers, seeded
8 cloves fresh garlic, peeled
4 small bell peppers, seeded
1 bunch fresh cilantro, lower stems removed
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 teaspoon salt
Step by Step Instructions
Preheat oven to 400 degrees.
Husk and wash tomatillos and cut into quarters.
Place tomatillos, onions, garlic, jalapenos and bell peppers on a baking sheet lined with foil.
Drizzle with olive oil and toss together. Spread into a single layer.
Roast for 15 to 20 minutes until the vegetables are soft and the tomatillos begin to release some of their liquid.
Remove from oven and spoon the vegetables into the carafe of your blender or food processor. Make sure to get all the good juice that collects in the bottom of the baking sheet.
Add the bunch of cilantro, without the lower stems as well as the vinegar and lime juice.
Blend until smooth.
Taste for seasoning and add more to suit your taste.
Dip in with some chips or add this to burritos, enchiladas, tostadas or tacos or use it to make amazing pork green chili or chicken salsa verde.
Store in jars or air tight containers in the refrigerator for up to three months.
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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