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Tomatillo Salsa (Green Sauce)

The grilled veggies and Vertical Roots Cilantro take this salsa flavour to a whole new level. You will be the biggest hit at your next party.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 10

Equipment

  • 1 Food Processor

Ingredients
  

  • 4 Cups Tomatillos Quartered
  • 2 Large White Onion Quartered
  • 1-2 Jalapeno Quartered The more seeds you leave in the hotter your salsa will be - choose your heat level!
  • 4-6 Cloves Garlic The more garlic the better for some. Decrease if not a big fan.
  • Olive Oil Spray
  • Salt and Pepper
  • 3/4 Cup Vertical Roots Cilantro Leaves and Stems
  • 2 Limes juiced

Instructions
 

  • Preheat the broiler to 450 degrees
  • On a large sheet pan with parchment paper, arrange the tomatillos,, jalapenos, white onions and garlic. Should be 1 layer so all veggies get a fair char.
  • Spray veggies with olive oil spray so evenly covered.
  • Salt and Pepper generously.
  • Place in over on 2nd to top rack and leave for 15-20 min or until softened and cooked through.
  • For the last 5 minutes place on top rack and crank the broiler as high as it will go.
  • Allow veggies to have burnt edges or an even char all around.
  • Remove from oven and let cool.
  • Place in food processor and add in cilantro and lime jiuce.
  • Pulse until desired consistency. Salsa can be chunky or thin - you decide!
  • Taste and salt as required.
  • Serve with nacho chips, pour over meat as a sauce or jar as gifts. Keep in fridge - best served cooled.