This week in my veggie box I got a bunch of tomatillos so I decided with Cinco De Mayo around the corner (and taco Tuesday) I would whip up some Tomatillo Salsa Verde.

Two quick notes before we get going:

1- You can ALWAYS add salt but you can almost never take it away so keep tasting your salsa throughout the cooking process and adding as you go. Make sure you’re also layering your salt- meaning make sure you’re salting at different times in the cooking process. I salted before the veggies went into the oven, before they went into the processor, and right when I was finished! 2- I used a little less onion on this batch because I was cooking it for someone who doesn’t like onion, so feel free to add more if you would like to.

Ingredients:

• 9 tomatillos (honestly you can eyeball this, I had 9 so I used 9 but if you only have 6 thats fine too)
• 1 jalapeño pepper
• 3 poblano peppers
• 2 cloves of garlic
• 2 green onions (cut root off and throw it in water… it’ll regrow and you’ll never have to buy another green onion again!)
• 1/2 yellow onion chopped
• salt
• pepper
• 1 tbsp cumin
• the juice from one lime (or two, taste the salsa and see what it needs)
• 1 tbsp cilantro
• olive oil

Directions:

1. Preheat your oven to 400F
2. Husk and clean your tomatillos (this is very important!). Wash your jalapeño, poblano peppers, and green onions thoroughly and remove the stems.
3. Toss your green onions, garlic, tomatillos, jalapeño, and poblano peppers in about a tablespoon of olive oil (just enough to lightly coat it), some salt and fresh cracked pepper and 1/2 tablespoon cumin. Spread out in a sheet pan.
4. Place the sheet pan in the oven until the veggies have a nice brown on them (about 25 minutes) flipping halfway through to make sure they’re brown on both sides. Feel free to pop the broiler on if its taking too long.
5. Once the veggies are done browning in the oven add them to a food processor or blender (be careful- if they’re too hot make sure there is a hole in whatever kitchen appliance you use so that the heat can escape. You can also let them sit for a few minutes and cool down) along with 1/2 teaspoon of salt, the rest of your cumin, cilantro, onion, and a little bit of fresh cracked pepper.
6. Process or blend to desired consistency and finish off with a the juice from one lime and a little bit of fresh cilantro or chopped green onion if you want to add some more texture.

This will obviously still be hot and I like serving it chilled so pop it in the fridge to cool it down and then serve! Double check once its cold how it tastes, you might need to add more salt.

This goes perfectly with chips or on tacos but I’ve also used it on chicken or mixed it in with quinoa! The possibilities are endless! Make sure to tag me on Instagram if you try it! Happy quarantining!