Ingredients:

  • 1 pound (450g) fresh tomatillos, husked and rinsed
  • 2-3 jalapeño peppers, stemmed (adjust to your preferred spice level, seeds removed for less heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, unpeeled
  • 1 cup (25g) loosely packed fresh cilantro leaves (stems optional)
  • 1/4 cup (60ml) water
  • 2 tablespoons lime juice, freshly squeezed (about 1 medium lime)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cumin (optional, but adds depth)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with foil or parchment paper. Toss tomatillos, jalapeños, onion, and garlic cloves with a drizzle of olive oil and arrange them in a single layer on baking sheet.
  2. Roast for 15-20 minutes, or until tomatillos are softened and slightly blistered and beginning to change color.
  3. Let the vegetables cool slightly. Squeeze roasted garlic cloves from their skins.
  4. Combine the roasted tomatillos, roasted jalapeños, roasted onion, roasted garlic, cilantro, water, lime juice, salt, and cumin (if using) in a blender or food processor.
  5. Pulse until desired consistency is reached. Taste and adjust seasonings (salt, lime juice, jalapeño) as needed. Add more water for a thinner salsa.
  6. Transfer salsa verde to a jar or airtight container and chill for at least 30 minutes to allow flavours to meld. Serve chilled or at room temperature.