July 2020 — Roasted Salsa Verde

Salsa is not just for chips! Try this salsa on grilled chicken or steak, or on scrambled eggs!


  • 1 1/2 lbs. fresh tomatillos, husked and rinsed
  • 4-6 chile peppers, stems removed (Anaheim or poblano for mild; jalapeno or serrano for spicier salsa- you can use any combination of these)
  • 1/2 cup white onion, chopped
  • 1/4 cup fresh cilantro leaves
  • 1-2 medium limes, juiced
  • salt to taste


  1. Preheat the oven broiler. Place tomatillos and chiles on a baking sheet and broil until blackened, about 5 minutes.
  2. Remove sheet from the oven, use tongs to flip vegetables and continue to broil until tomatillos are blistered (about 4 to 6 more minutes).
  3. Add onion, cilantro, 2 tablespoons of lime juice, and 1/2 teaspoon of salt to a blender. As soon as they are out of the oven, add roasted vegetables and their juices to the blender.
  4. Pulse until mixture is mostly smooth and free of large chunks, scraping down the sides of the blender as necessary.
  5. Season to taste with the remaining lime juice and salt. Serve chilled.

Recipe idea from https://www.melissas.com/