Salsa verde
Chef
Daniel Messmer
Hospital
Monroe County Hospital
Cook time
20 minutes
Recipe type
Plant-based
ingredients
Ingredients
1 pound fresh green tomatillos
6 ounces fresh peeled garlic cloves
6 ounces fresh jalapeños
1/3 cup canola oil
1 1/3 pounds fresh yellow onions, diced, 1/8 inch
2 1/2 teaspoons ground black pepper
2 1/2 tablespoons ground cumin
2 2/3 ounces fresh chopped cilantro
1/3 cup fresh pressed lime juice
2 2/3 teaspoons kosher salt
6 ounces fresh peeled garlic cloves
6 ounces fresh jalapeños
1/3 cup canola oil
1 1/3 pounds fresh yellow onions, diced, 1/8 inch
2 1/2 teaspoons ground black pepper
2 1/2 tablespoons ground cumin
2 2/3 ounces fresh chopped cilantro
1/3 cup fresh pressed lime juice
2 2/3 teaspoons kosher salt
preparation
Instructions
1. Preheat the oven to 400°F.
2. Remove the husk from the tomatillos. In a mixing bowl, combine the tomatillos, jalapeños, onion, oil, cumin, salt, and pepper. Toss until the oil coats all ingredients.
3. Spread the mixture on a sheet pan and roast in the oven at 400°F until lightly browned, about 20 minutes. Allow to cool after roasting.
4. After cooling, place the roasted tomatillo mixture in a food processor with the chopped cilantro, lime juice, and additional salt. Process until the desired consistency is achieved.
2. Remove the husk from the tomatillos. In a mixing bowl, combine the tomatillos, jalapeños, onion, oil, cumin, salt, and pepper. Toss until the oil coats all ingredients.
3. Spread the mixture on a sheet pan and roast in the oven at 400°F until lightly browned, about 20 minutes. Allow to cool after roasting.
4. After cooling, place the roasted tomatillo mixture in a food processor with the chopped cilantro, lime juice, and additional salt. Process until the desired consistency is achieved.
