Garden Fresh Tomatillo Salsa Verde

This Tomatillo Salsa Verde is the ideal accompaniment to tortilla chips. This recipe is authentically created using tomatillos, members of the tomato family that are native to Mexico.

Course Sauces & Dips

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings -6

Calories 133kcal

Author Michelle Ordever

Ingredients

1 lb 450g tomatillos
2 medium jalapeño peppers
3-4 cloves fresh garlic peeled
2 Tbsp extra virgin olive oil
4 green onions chopped
¼ cup fresh cilantro leaves
¼ cup fresh lime juice
2 tsp ground cumin
2 tsp dried oregano
1 Tbsp maple syrup optional
Sea salt and black pepper to taste

Instructions

Preheat oven to 200°C/400°F/Gas 6 and line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
Husk tomatillos and cut in half. Arrange tomatillos in a single layer on the prepared baking sheet, along with whole jalapeño peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
Place baking sheet in preheated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use. Enjoy!

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