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Roasted Tomatillo Salsa Verde

April 28, 2013 by jessfuel 19 Comments

It’s Secret Recipe Club time again, and this month’s recipe doubles as a delicious Cinco de Mayo treat!

Roasted Tomatillo Salsa Verde

In case you forgot, members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!

This month, I was assigned the blog 84th & 3rd, written by JJ, an Australian who loves to cook healthy but fun food! JJ’s blog is pretty varied. Though she doesn’t eat meat herself, she cooks it for other people, and though she is not exclusively dairy-free or gluten-free, many of her recipes are.

When I first got my assignment for JJ’s blog, I looked through and immediately decided on her Chicken Cacciatore recipe, which looked absolutely delicious. But then a week or two later, I went back to JJ’s site and she had just posted a recipe for Roasted Tomatillo Salsa Verde, and I knew I had to try it!

Roasted Tomatillo Salsa Verde

Ever since we moved to California, I’ve been eying the big, mysterious paper-wrapped green tomato looking thingies that aren’t quite as common anywhere else I’ve ever lived. I’ve been wanting to try them, but wasn’t really sure what to do with them. This was the perfect opportunity!

Roasted Tomatillo Salsa Verde

(adapted from 84th & 3rd)

  • 1 lb tomatillos
  • 4 jalapenos
  • 4 cloves garlic, unpeeled
  • 1/4 cup roughly chopped cilantro
  • 1 tsp apple cider vinegar
  • Juice of 1/2 lime
  • Salt, to taste

Preheat broiler on high. Peel and rinse tomatillos to remove any stickiness. Line a baking sheet with foil. Place tomatillos, jalapenos and garlic cloves on the baking sheet and broil 15-25 minutes, turning and flipping ingredients every 5 mins, until tomatillos are lightly charred on all sides and beginning to collapse, garlic cloves are soft with dark peels, and jalapeno skin is blackened. You may need to take items off the tray in stages so that they do not burn. Place the charred vegetables in a bowl and cover with plastic wrap to steam and cool for 10 mins.

Peel blackened skin off jalapenos, and remove stem and seeds. Peel blackened skin off of tomatillos and remove stems. Peel garlic. Using a food processor or blender, process half the tomatillos, half the jalapenos and all the garlic to a smooth puree. Add remaining tomatillos, the cilantro and the remaining jalapenos, and process roughly.

RoastedTomatilloSalsaVerde11

Stir in the vinegar, lime juice and salt. Serve with tortilla chips or use as a condiment on tacos, eggs, whatever your heart desires!

RoastedTomatilloSalsaVerde13

My jalapenos were HOT and the salsa was spicy, but super tasty. If you like it less spicy, use less jalapeno. Luckily, I like it hot! I’m dying to try making enchiladas with this as the sauce… yum!

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Chicken and White Bean Stuffed Peppers
Baked Salsa Chicken
Banana Almond Chia Seed Pudding
Sausage, Kale and Squash Soup

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Filed Under: Appetizers Tagged With: dip, healthy, salsa, snacks

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Comments

  1. Renee {Eat.Live.Blog.} says

    April 29, 2013 at 6:57 am

    Mmm. I love tomatillos! I made them for the first time last year after being intimidated by that paper wrapper myself πŸ™‚

    Reply
  2. Kelsey @ K&K Test Kitchen says

    April 29, 2013 at 7:34 am

    Yum!! I love tomatilla salsa, and this version sounds amazing. A fun pick for SRC / Cinco de Mayo and a reason for you to try out tomatillas, win win!

    Reply
  3. JJ - 84thand3rd says

    April 29, 2013 at 9:34 am

    Yay! I’m glad I was able to inspire you to try something new πŸ˜€ Great idea about using it to top enchiladas!

    Reply
  4. Sweet as Sugar Cookies says

    April 29, 2013 at 10:55 am

    I could have really used a bowlful of your salsa with the tortilla chips I was eating the other day.

    Reply
  5. katie says

    April 29, 2013 at 1:16 pm

    I adore green salsa, this version looks so fresh.

    Reply
  6. Karen says

    April 29, 2013 at 1:30 pm

    WOW! What a FAB SRC pick and such summery photos too! Karen

    Reply
  7. Melissa says

    April 29, 2013 at 5:11 pm

    I love tomatillo salsa! This sounds easy and delicious. Great pick this month πŸ™‚

    Reply
  8. Emily @ Life on Food says

    April 29, 2013 at 5:16 pm

    I had that blog last month and somehow missed this recipe. I love chips and salsa. This looks fabulous. Great pick!

    Reply
    • jessfuel says

      April 29, 2013 at 5:20 pm

      It was just posted in the last couple weeks… I almost missed it too, but I’m glad I didn’t!

      Reply
  9. Army Amy says

    April 29, 2013 at 3:17 pm

    Bookmarking this post! I’d love to make this once I have my blender back with the rest of my HHG. My mother-in-law makes something similar, but she includes avocado to make it creamy. But it’s one of those things that no one can make quite like she does, so I don’t even attempt it.

    Reply
    • jessfuel says

      April 29, 2013 at 5:20 pm

      Avocado sounds awesome! We served it with some sour cream and dipped the chips into one, then the other… the creaminess was definitely great!

      Reply
  10. amy @ fearless homemaker says

    April 29, 2013 at 5:47 pm

    I love tomatillos but haven’t tried making my own tomatillo salsa yet – I need to change that, because yours looks awesome!

    Reply
  11. [email protected] says

    April 29, 2013 at 8:07 pm

    Great SRC pick with Cinco de Mayo almost here. I’m a major tomatillo fan and putting this on my must-try list. I make a fresh tomatillo salsa that you might like–it’s quite addictive! http://www.fransfavs.com/2011/07/tomatillo-salsa/

    Reply
  12. avril says

    April 29, 2013 at 9:21 pm

    Perfectly delicious looking! Goodness do I love a good salsa…fabulous job!!!

    Reply
  13. joanne says

    April 29, 2013 at 11:40 pm

    Definitely going to try this…. yum.

    Reply
  14. kirstin says

    April 30, 2013 at 5:48 pm

    Yum! this looks and sounds great.

    Reply
  15. SallyBR says

    May 3, 2013 at 9:27 am

    Perfect choice, with Cinco de Mayo knocking on our door!

    I don’t cook with tomatillos often enough, which is odd, every time I use it we realize how much we love it!

    Reply
  16. Asiya @ Chocolate and Chillies says

    May 7, 2013 at 3:51 pm

    I have never seen tomatillos here but this weekend I went to go get vegetables to plant in the backyard and they had tomatillos!!! I bought one and can’t wait to try it….I’ve seen so many recipes that use it. This salsa verde will the first on my list! Great SRC pick!

    Reply

Trackbacks

  1. Honey Whole Wheat Banana Bread | Flying on Jess Fuel says:
    May 26, 2013 at 11:02 pm

    […] Secret Recipe Club! This month seems like it flew by. I swear, I just finished eating up my Roasted Tomatillo Salsa Verde from last month. But on to new and exciting […]

    Reply

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Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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