Zesty Salsa Verde Recipe
Zesty Salsa Verde Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat fresh, give away and freeze for future gatherings. What I didn't expect was how well the salsa would freeze. I do like to add an extra zip by juicing a fresh lime into the salsa after it has thawed. —Kim Banick, Salem, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 pounds medium tomatillos (about 16), husks removed and halved
  • 2 large sweet onions, coarsely chopped (about 4 cups)
  • 2 serrano peppers, seeded and chopped
  • 6 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon salt

Directions

Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.
Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Salsa Verde in Freezer Meals Bookazine 2013, p118

  • 2 pounds medium tomatillos (about 16), husks removed and halved
  • 2 large sweet onions, coarsely chopped (about 4 cups)
  • 2 serrano peppers, seeded and chopped
  • 6 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  1. Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
  2. Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.
    Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.
    Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Salsa Verde in Freezer Meals Bookazine 2013, p118

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