Don’t skip the step of charring the veggies for this Salsa Verde. It lends so much flavor to this absolutely delicious Roasted Tomatillo Salsa Verde.
Hi guys! I’m back with another favorite recipe from the collection of veggie-forward recipes I worked on for a client this summer. Although sharing them on my blog was not part of the work assigned to me, some of these recipes are just so good, y’all need to start making them. STAT.
With football season getting started, it’s time to get into tailgate and party food mode. This is a dip you’re going to want to make.
Usually, I like to play around with a recipe, but trust me. This one is perfect as is. If you haven’t cooked with tomatillos before, they are really easy to use and give so much flavor to this Roasted Tomatillo Salsa Verde. And, whatever you do, don’t skip the step of roasting the veggies. It makes this dish!
Roasted Tomatillo Salsa Verde
Did I mention how easy this salsa is to make? Gotta love a food processor! First up, you’ll broil your veggies. Add whole tomatillos (just peel the papery husk off), along with halved pepper and garlic. You can leave the cloves whole, just separate the cloves and peel them first.
Place them about 6 inches from the broiler. Keep a watchful eye on them and pull them from the oven once the peppers are wilted and all veggies have a nice char.
Let the veggies cool a bit, then add all ingredients in blender or food processor until pureed.
Serve with Tortilla Chips or fresh cut veggies for a healthy addition to the appetizer table!
AND ALSO, Black Bean and Veggie Loaded Nachos