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Oven Roasted Salsa Verde


  • 8 medium or 12 small tomatillos, husked, rinsed and quartered (about 1 lb)
  • 1 jalapeños, rinsed, sliced and seeded
  • 2 poblanos
  • 1 head garlic, 4 cloves
  • 1 cup cilantro
  • 1 white onion, quartered
  • 1 lime, juiced
  • 2 tsp sea salt


  1. Set the oven to broil. Spread the poblanos, white onion, tomatillos, jalapeño out on a baking sheet. Be sure to place the tomatillos with the skin side up. Drizzle with olive oil, and sprinkle with salt and pepper. Slice the top off the garlic. Sprinkle with olive oil, wrap in aluminum foil. Roast for 20 minutes until everything has a good char. Throw it all in a food processor with cilantro, lime juice, additional salt and enjoy!


I recommend roasting the garlic 15 minutes prior to everything for added flavor (the longer it roasts the better)


  • Serving Size: 1
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