“Smoky” & Roasted Salsa Verde (and Salsa Roja)

Salsa Verde is one of those sauces that everybody enjoys. It is so universal, it can be used in salads, with different vegetables or proteins, possibilities are truly limitless. That being said, with so many Salsa Verde recipes you can make any version that suits your taste. 

On that note, here is my smoky and roasted Salsa Verde recipe that you simply have to give a go and see how versatile and tasty it is. Trust me when I say this, you will get hooked on the taste and you will add it every time for that spicy kick it provides. 

Now, to make this amazing smoky Salsa Verde recipe, you will need the following ingredients.

To start with, you will need a pound of raw and peeled whole tomatillos. This should be around 14 or so tomatillos. If you want, you can substitute tomatillos for either chocolate heirloom tomatoes or Roma tomatoes. These come down to preference but preferably use tomatillos. Additionally, you will need one Serrano pepper for the heat, half a red onion diced, two garlic cloves but leave the skin on do not peel them, one cup of cilantro, one tablespoon of olive oil, lime juice to taste (one lime should do the trick but you can add more), optionally you can add one teaspoon of liquid smoke (hickory), and as always, salt and pepper to taste.

Begin the preparation by turning on the broiler in your oven. Place the tomatillos with the Serrano pepper, red onions, and garlic on the baking tray. Place under the broiler for about 15 minutes until everything is nicely roasted. Once done, peel the garlic and remove the stem and also seeds from the pepper to control the heat to your liking.

Place everything in a food processor along with other ingredients and blitz until you have a chunky consistency. That is it, enjoy the salsa with anything and everything you like!