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Roasted Salsa Verde

Prep Time20 minutes
Cook Time10 minutes

Ingredients

  • 1 pound tomatillos, husked and rinsed, halved
  • 2 pounds Anaheim peppers, halved, stemmed, seeded (or Pasilla)
  • 3 jalapeno peppers, halved and stemmed
  • ½ cup cilantro leaves and stems (I hate the stems, but up to you)
  • 2 teaspoon kosher salt
  • olive oil

Instructions

  • Preheat a broiler to high.
  • Spread the tomatillos and peppers skin side up on a baking sheet with a rim. Drizzle with olive oil
  • Put in the broiler about 5-6" from the heat source and broil until the tomatillos and peppers are blackened in spots. Should take 5-6 minutes.
  • Flip the tomatillos. Return to the broiler for another 5-6 minutes until the peppers are blackened all over.
  • Remove from oven and let cool a bit.
  • Peel the blackened skin from the peppers -- DO NOT RINSE to get the skin off. If you leave some behind, so be it.
  • Put the tomatillos and peppers into a food processor. Pour as much of the liquid from the baking sheet in, too. Add the cilantro and 1-2 teaspoons of kosher salt. Blend until smooth. Taste and adjust the seasoning.

Notes

If this isn't spicy enough for you, add a seeded (or unseeded) Serrano pepper.