Roasted Tomatillo Salsa (Green Salsa/Salsa Verde)

1. 1

   Heat a large, dry frying pan over medium-high heat for 30 seconds. Add tomatillos, chilies, onion and garlic. Cook for 4-6 minutes, or until charred, on one side. Flip and continue cooking for another 4-6 minutes. Remove each ingredient as it finishes cooking.

2. 2

   Place a quarter of the tomatillos, one chili, onion, garlic, and salt in the bowl of a food processor and puree about 30 seconds, or until smooth. Add remaining tomatillos, chilies (if desired), and cilantro (if using). Pulse until roughly chopped, about twenty, one-second pulses.

3. 3

   Serve immediately or refrigerator in an airtight container for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.