Roasted Salsa Verde

If you've never cooked with tomatillos, this is the recipe to start with. Roasting concentrates their bright, tangy flavor while sweet Tropea or Cipollini onions and poblano peppers add depth and richness. Keep a jar in the refrigerator all week to spoon over grilled meats, tacos, eggs, or roasted vegetables.

Ingredients

Makes about 2½ cups

From the Market

• 6 medium tomatillos, husked and rinsed

• 2 large poblano peppers

• 1–2 serrano or jalapeño peppers (optional, for heat)

• 3 Tropea or Cipollini onions, peeled and halved

• 2 cloves garlic

From Your Pantry / Grocery Store

• 1 cup fresh cilantro, roughly chopped

• Juice of 1 lime

• ½ teaspoon kosher salt, or to taste

Instructions

1. Roast the Vegetables

Preheat your oven to 450°F or set the broiler to high.

Arrange the tomatillos, poblano peppers, optional hot peppers, Tropea or Cipollini onions, and garlic on a baking sheet.

Roast for 10–12 minutes, turning halfway through, until the vegetables are softened and nicely charred.

2. Blend

Peel the garlic.

Transfer the roasted vegetables to a blender along with the cilantro, lime juice, and salt.

Blend until smooth, or leave it slightly chunky if you prefer more texture.

Taste and adjust the salt or lime juice as needed.

To Make It a Meal

Roasted salsa verde is more than just a dip. Spoon it over grilled chicken, pork, steak, fish, roasted vegetables, breakfast eggs, or tacos. It also makes an excellent simmer sauce for chicken.

How to Think About This Dish

Tomatillos have a bright, citrusy flavor that becomes mellow and slightly sweet after roasting. The char from the peppers and onions balances that acidity, while fresh cilantro and lime keep the salsa vibrant. It's a simple recipe that lets summer vegetables do the work.

Market Tip

Salsa verde tastes even better after a few hours in the refrigerator, making it a great make-ahead recipe. Keep a jar on hand for quick meals throughout the week.