Roasted Salsa Verde
This fresh, zesty green salsa delivers plenty of flavor without tomatillos. Roasted green peppers, jalapeños, cilantro, and lime create a bright, savory sauce with just the right balance of heat and acidity. Adjust the jalapeños to suit your preferred spice level. Serve with tacos, tamales, or tortilla chips.
- Yield
- about 3 cups
Directions
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Roast the Peppers: Preheat the broiler with the rack about 4 inches from the heat source. Arrange the poblanos and jalapeños on a baking sheet. Broil, turning as needed, until the peppers are blistered and charred in spots. Add the garlic toward the end of the cook until lightly golden, about 3-4 minutes. Watch the garlic carefully so it doesn't burn. Alternatively, hold the peppers over the open flame of your gas stovetop.
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Blend the Salsa: Transfer the roasted peppers and garlic to a cutting board and chop into a fine texture. Add the onion, cilantro, lime juice, cumin, and salt. Stir until combined, adding water a little at a time until the salsa reaches your preferred consistency.
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Season and Serve: Taste and adjust the lime juice and salt as needed. For a milder salsa, use fewer jalapeños; for more heat, leave some seeds in. Refrigerate until ready to serve.
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Make It Creamy (Optional): Add the avocado and blend until smooth. Serve chilled or at room temperature with tamales, tacos, or tortilla chips.
From Shawnie's class “Handmade Tamales & Salsa Workshop”
