Roasted Tomatillo Salsa {Salsa Verde}
Roasted Tomatillo Salsa {Salsa Verde} a.k.a. green salsa can be used as a flavorful chip dip, in enchiladas, casseroles or a topping for tacos or nachos. It is so easy to make and gets its amazing depth of flavor from roasting fresh tomatillos, onions, garlic, and jalapeño pepper on the grill until they are charred.
Roasted Tomatillo Salsa {Salsa Verde} a.k.a. green salsa can be used as a flavorful chip dip, in enchiladas, casseroles or a topping for tacos or nachos. It is so easy to make and gets its amazing depth of flavor from roasting fresh tomatillos, onions, garlic, and jalapeño pepper on the grill until they are charred.
HELLO & Welcome to Freaky Friday: Summer 2021! This group is the brainchild of my friend, Michaela’s and it is SO MUCH FUN! For those of you that aren’t familiar with Freaky Friday, it is a group of food bloggers that get assigned a secret blog and we get to choose any recipe we want to make from it for our own blogs. Then all of the recipes are revealed at the exact same time and we get to see who had our page and which recipe they selected! It has been a great way for me and my readers to find new blogs to follow, and I feel honored to be a part of it!
Check out my past Freaky Friday Recipes here:
Three Cheese Roast Beef Sliders
Slow Cooker Ranch Chicken Tacos
P.F. Chang’s Lettuce Wrap Salad
Bacon-Cheeseburger Potato Soup
Cookies and Cream Ice cream Cake
10 Minute Chicken Ramen Stir Fry
Bacon Cheeseburger Mini Meatloaf Patties
PB & J Bar Cookies with Strawberry Jam
Creamy Gorgonzola Pasta with Steak
Greek Chicken Salad with Lemon Oregano Dressing
Best Easy Chile Relleno’s Casserole
The blog I was assigned for this round is Sheila Thigpen’s from Life, Love & Good Food!
Sheila is a born and raised Southern girl who lives near the beautiful Smoky Mountains. She and her husband, John, have been blessed with two beautiful daughters. Now, they are empty-nesters and are over-the-moon in love with their first granddaughter who arrived in December 2018.
Sheila says she has proud farm roots and learned all the cooking basics from her Mamaw B. Since then she has learned a lot more from cookbooks and trial and error. I can DEFINITELY relate to that! She actually has her own cookbook that I can not wait to get my hands on! It’s Easy Chicken Recipes so you KNOW that is right up my alley! We love chicken.
Several of Sheilas’s recipes caught my eye and immediately went on our ‘to make’ list:
Slow Cooker Pork Carnitas with Chimichurri Sauce
Sriracha Chicken Stir Fry with Brussels Sprouts
I decided to make her Roasted Tomatillo Salsa {Salsa Verde}, first. MAINLY because my daughter has been begging me to make her favorite green salsa (as she calls it) for a while! After I made it I wasn’t sure why I waiting so long. It’s DEFINITELY super easy. I wasn’t sure if our local Kroger carried Tomatillos but was very glad to see that they did.
The first night we just ate it with tortilla chips but the second night I was SUPER excited I had doubled the recipe. Because I used it in a DELICIOUS Mexican Chicken casserole. My son made a big ol’ plate of nachos and topped them with the Salsa Verde. There are SO many uses for this delicious fresh salsa and reasons to keep it in the fridge!!!!!
Save RecipeIngredients
- 2 garlic cloves, unpeeled
- 1-1/2 pounds tomatillos, husked and rinsed
- 1/2 large white onion, halved
- 1 jalapeño pepper
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sea salt
- 1/2 cup loosely packed fresh cilantro leaves
- 1-2 teaspoons sugar (optional)
Instructions
Preheat the grill to medium high heat, approximately 450 degrees.
Brush the grill grates with oil. Wrap the unpeeled garlic in a small aluminum foil packet.
Grill the garlic packet, the onion , and jalapeño, over direct heat with the lid closed, until the vegetables are charred and softened, about 15 minutes.
Grill the tomatillos, turning as needed, for 7 to 10 minutes, until charred and softened.
Once the vegetables are cool enough to handle, peel the garlic and cut the tomatillos and onion into quarters and place in a food processor or blender.
Remove any loose skin and the seeds from the jalapeño and add to the bowl of the food processor along with the lime juice, salt, and cilantro and sugar (if using)
Pulse the vegetables until the salsa is the desired consistency. Serve and enjoy!!
Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:
- An Affair from the Heart – Simple Tiramisu
- Aunt Bee’s Recipes –Roasted Tomatillo Salsa {Salsa Verde}
- Devour Dinner – Pepperoni Bread
- Fresh April Flours – Bananas Foster Cake
- The Fresh Cooky – Old Fashioned Lemon Squares
- Hostess at Heart – Kentucky Butter Cake
- House of Nash Eats – Apple Pie Ice Cream
- Lemon Blossoms – Strawberry Cake
- Lemoine Family Kitchen – Grilled Peach Burrata Arugula Salad
- Life, Love & Good Food – Bruschetta with Tomato
- Off the Eaten Path – Fresh Garden Salsa
- Sue Bee Homemaker – Jalapeño Popper Dip with Bacon
- The Speckled Palate – Lemon Zucchini Bread
- Take Two Tapas – Bacon Wrapped Jalapeño Poppers
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