Bright and tangy, Authentic Roasted Tomatillo Salsa Verde is packed with roasted vegetables and fresh cilantro. Each bite will leave you craving another. #salsaverde #tomatillo #roastedtomatillo
Line a sheet pan with aluminum foil. Heat the oven to 450° broil.
Wash the vegetables and remove the skins from the tomatillos and onion. Cut the onion in half. Cut the stem off the jalapeno.
Place the tomatillos, onion, tomatoes, garlic cloves, and jalapeno on the sheet pan.
Roast until the skin on the tomatillos is blistered. Turn the vegetables over and roast the second side.
Remove from the oven and allow the vegetables to cool.
Once cool or only slightly warm, Smash the garlic cloves with a knife and remove the skin.
Now place the roasted vegetables and juice from the sheet pan in the blender. Add the remaining ingredients to the blender: cilantro, cumin, salt, lime zest, and lime juice in the blender. Pulse until desired consistency.
Taste and add more salt and cilantro if desired.
Refrigerate the salsa in an airtight container. It's good for 1 week.