Four ingredients, dark-roasted for flavor-boosting char, then whirled in the blender with a handful of verdant green cilantro, this smoky roasted green tomatillo salsa is traditional, authentic, and simple to make. To get salsa verde this good, it has to be homemade!
Roasting softens the tomatillos and heightens their lemony fruity sweetness. Grilled or broiled, you decide on how much magical smokiness to give your salsa, by roasting the ingredients lightly, or roasting until they just about blacken! You can see in the photos I went for dark char this round!
CLICK HERE to Pin How to Make Roasted Green Tomatillo Salsa.
How many chiles you include, and whether or not you discard their seeds and veins, regulates the salsa’s spiciness. This recipe has you keep the seeds and veins intact, though feel free to cut those spicy parts out–your salsa will still have citrusy chile flavor, with less heat. Continue Reading…
