This roasted tomatillo salsa verde recipe makes for a tangy, vibrant addition to any dish. And I mean any dish, I’d put this stuff on ice cream if I could. More sensibly it’s a no brainer for a range of Mexican cuisine, from tacos and chile to huevos ranchers and one of our favorites – chilaquiles.
It’s ridiculously easy to make, so much so I sometimes just stand in teh grocery store and glare at people buying the premade stuff. There is literally no excuse bnot to make this yourself, well unless you don’t have a blender or mixer, but really – you should. If you don’t consider me also glaring at you.
The below recipe is relatively mild, but for some kick, throw in a whole jalapeno (seeds and all) instead of the half used here. Also, I use pico de gallo in this recipe, but in reality you could add a little chopped onion/tomato and lime juice. I tend to make fresh pico de gallo by the gallon load when eating Mexican food, you should too!
Vegetable oil: 2 tsp
Pico de gallo: 4 tbsp
Jalapeno: 1/2 de-seeded
Ground oregano: 1 tbsp
Cumin: 1 tsp
Smoked paprika: 1/2 tsp
Salt: pinch to taste
2. Remove papery husks from tomatillos, rinse and dry.
3. When oven is hot, coat in just a little oil and salt, and roast until they start to blacken and char. This should be 20-30 minutes
4. Drain roasted tomatillo and juice into a blender
5. Add salsa, jalapeno, oregano, cumin, cilantro and smoked paprika
6. Blend until smooth
7. Transfer to fridge and serve cool
by Stuart Melling published: