Register

Log in

Log in Healthydish.club

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Forgot your password?

Please type your Email and press "Send".
New password will be sent on your Email. Thanks.

Register

Your password has been reset.
Please cheсk your inbox.

It’s easy to become a part of Healthydish.club

or Register with e-mail

By clicking "Join to Healthydish.club", I agree to HealthyDish.Club's Terms and Сonditions and that I have read HealthyDish.Club' Data Policy and HealthyDish.Club' Cookie Use.

Already have an account?

Only authoriazed user can evaluate recipes and tips as well as leave their comments.
If you want to evaluate this recipe or tip, please authorize or register.

Log in Healthydish.club

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Roasted Salsa Verde

| Added by: | All author's recipes 79 | All author's tips 146 | Rating: likes 0, dislikes: 0
(0)

3 persons

200 calories

If you’re unfamiliar with tomatillos, they look like small green tomatoes covered by a papery husk. They’re related to tomatoes, but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.) You can find them in most grocery stores. Before using them, remove the papery husk. You’ll notice that they have a sticky substance on the surface — just rinse them under water and it will come right off.

Ingredients
Ingredients
  • tomatillos: 500 g (husked, rinsed, and quartered)
  • small yellow onions: 2 piece (cut into 1-inch wedges)
  • cloves garlic: 4 clove (peeled)
  • jalapeño pepper: 1 piece (left whole (or remove the ribs and seeds for a mild salsa))
  • extra virgin olive oil: 3 Tbsp
  • salt: 1 tsp
  • ground cumin: 1 tsp
  • sugar: 0.5 tsp
  • packed fresh cilantro leaves: 0.75 cup (plus a bit more for serving)
Roasted Salsa Verde
Stages of cooking
Stages of cooking
Step 1 - Roasted Salsa Verde
1

To begin, place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and charred, 10-12 minutes.

Step 2 - Roasted Salsa Verde
2

Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro.

Step 3 - Roasted Salsa Verde
3

Pulse until chunky, then taste and adjust seasoning, if necessary.

Step 4 - Roasted Salsa Verde
4

Transfer the salsa to a bowl and serve warm, at room temperature, or slightly chilled.

How did you like this recipe?
0
0.00/5 from 0 reviews

Leave a comment

To leave a comment, please log in or register