Big Batch Salsa Verde

Name: Big Batch Salsa Verde
Ingredients: 2 pounds tomatillos; 4 jalapeno chilies; 2 poblano chilies; 4 Anaheim chilies; 2 onions medium; 6 garlic cloves; 1/4 cup extra virgin olive oil; 2 teaspoons salt for roasted vegetables; 1 cup cilantro leaves and tender stems; 1 cup is 1/2 cup chopped; 2 tablespoons fresh lime juice for blending; 1/4 cup water for blending; 1/2 teaspoon ground cumin for blending; salt optional, for serving; lime juice optional, for serving; cumin optional, for serving; water optional, for serving; tortilla chips or raw vegetables, plus additional foods for serving as you like

17 ingredients

8 steps

Ingredients

2 pounds tomatillos
4 jalapeno chilies
2 poblano chilies
4 Anaheim chilies
2 onions medium
6 garlic cloves
1/4 cup extra virgin olive oil
2 teaspoons salt for roasted vegetables
1 cup cilantro leaves and tender stems; 1 cup is 1/2 cup chopped
2 tablespoons fresh lime juice for blending
1/4 cup water for blending
1/2 teaspoon ground cumin for blending
salt optional, for serving
lime juice optional, for serving
cumin optional, for serving
water optional, for serving
tortilla chips or raw vegetables, plus additional foods for serving as you like

Directions

1

Preheat oven to 425°F.
2

Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeno, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
3

Spread tomatillos on 1 sheet pan and jalapenos, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
4

Roast vegetables on racks in upper third and lower third of preheated oven for 15 minutes. Turn once or twice with a spatula, and roast until vegetables have collapsed and are starting to brown around edges, 10-20 minutes more.
5

Check to see if vegetables are done. Remove from oven or add time as needed. Let cool.
6

Roughly chop cilantro. Juice lime. Scrape vegetables and juices into blender. Add cilantro, lime juice, water, and cumin and pulse to create a slightly chunky puree.
7

Taste and add more salt, lime juice, or cumin if you like. If salsa seems thick, add a bit more water.
8

Serve salsa in a bowl with tortilla chips or raw vegetables; on quesadillas, tacos, or enchiladas; with grilled shrimp; on cream cheese served with crackers...everything! To store salsa for later, divide into 4 zip-top freezer bags, squeeze out any air, and seal; freeze up to 4 months.