Roasted Salsa Verde

Bright and tangy with a hint of smokiness, this fire roasted salsa recipe is sure to please. This amazing tomatillo based green salsa is a family favorite.

Preheat your oven's broiler. Remove the papery husk from the tomatillos.

Rinse the tomatillos in vegetable wash to remove the sticky residue. Use a little white vinegar if necessary.

Give them a good rinse in some vegetable wash to remove the sticky residue. Occasionally, the sticky stuff might be stubborn to remove and in that case you can wipe them down with a little white vinegar.

Line a baking sheet with foil and add tomatillos and jalapeño.

Place the baking sheet a few inches below the broiler and roast for 4-5 minutes until the tomatillos start to char or become blackened in some spots. Flip everything over and roast for an additional 4-5 minutes.

The tomatillos and jalapeño should be blistered with splotchy black spots.

Once cool enough to handle, remove any hard stems, ribs or seeds from the jalapeño to reduce the spiciness and give a rough chop. Be sure to wash your hands thoroughly after handling.

In a food processor or blender add the rest of your ingredients; red onion, cilantro, garlic, lime juice, cumin, and salt along with the tomatillos, jalapeño (start with half of the pepper and add more based on your heat preference) and any of the juices from the baking sheet.

Blend to a course puree and add 1/4 cup of water to thin out the salsa. Since jalapeños vary in spiciness, taste the sauce and increase the heat (add more jalapeño) if desired.

Scoop into a bowl and serve with your favorite tortilla chips, of course! While great with chips, this salsa can go with almost everything – from tacos and quesadillas, to grilled meats and fish, and even eggs!