Roasted Salsa Verde

Disclaimer: I write recipes for industrial use. Sometimes they’re in very large quantities. Great for potlucks and stuff, but you can always break them down into smaller portions and freeze them.

I wasn’t going to post this one, but one of my lab technicians said it was good, so here you go!

Ingredients:

• 1 #10 can of tomatillos

• 3 Large yellow onions, quartered

• 1/4 cup of diced jalapeños

• 1 cup of garlic cloves

• 1 bunch of fresh cilantro, chopped

• 1/4 cup lime (or lemon) juice

• 3 TBsp salt

Method of Prep:

1. In a deep half hotel pan, roast the onions, garlic, and jalapeno at 275 F for 30-40 minutes, or until the garlic just starts to show signs of bunt tips.

2. Add the full can of tomatillos to the pan.

3. Puree the sauce with a immersion blender.

4. Return the sauce to the oven, and let it stand for 30-45 minutes. This will reduce the sauce significantly.

5. Add the lime juice, salt, and chopped cilantro to the sauce. Stir to incoporate.

6. Return to the oven for an additional 10 minutes.

7. Store in jars or other containers.

   1. To use right away, keep in the fridge for up to a week.

   2. To store long term, keep in the freezer up to 2 months.

Note:

If you’re in a rush you can strain the tomatillos and skip step 4, but it won’t develop as much flavor.