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The smell of chilis roasting in the kitchen…. That’s the tantalizing aroma of my childhood (minus the diapers, of course). Even to this day, when I roast something, it takes me back to simpler times when women were telling chismes (or gossiping) and Chavo del Ocho was on the TV. At my house, I’m not big on chismes, and we definitely don’t watch Chavo del Ocho. More like Netflix and Xbox playing while I’m cooking. Chilis roasting, though, happens here and often! Usually because I’m making Roasted Tomatillo Salsa Verde.
I was at Ralphs recently picking up some tomatillos. Tomatillos are these green tomato-looking things with a husk. Look for them hiding out by the jalapeños and bell peppers. You need them to make this delicious Roasted Tomatillo Salsa Verde.
How to tell if a tomatillo is ripe: When the tomatillo is coming out of the husk, it is ripe. See above.
Place tomatillos, the onion, and serrano peppers and mix it all with olive oil. They only need 7 minutes under the broiler. Make sure the skin is black. Then turn them around and under the broiler they go again. You can also do this on the BBQ too. Let this cool before adding to the blender.
Fresh is best when cooking Mexican food. Ralphs has lots of yummy fresh produce to welcome Spring. Just look at the cilantro. Love the vibrant green color. It makes the Roasted Tomatillo Salsa Verde taste amazballs!
Add everything to the blender and zip zip zip away. Tell me that wasn’t easy? I love simple recipes, and this one for Roasted Tomatillo Salsa Verde is so yummy. The stuff in a jar is ok, but once you realize how much more flavorful it is to make it at home, you’ll never go back. Enjoy!
Watch How to Make Roasted Salsa Verde
Roasted Tomatillo Salsa Verde
- Mix tomatillos, onion, and serrano chilis with olive oil.
- Add to a cookie sheet.
- Place under the broiler for 7 minutes.
- Turn everything then return to the broiler for another 7 minutes.
- Let cool.
- Add to a blender along with garlic, cilantro, lime, and salt.
- Blend until smooth.
- Serve and enjoy!