This salsa verde recipe roasts tomatillos, onion and jalapeño before blending them with cilantro. Savory Dust adds a small smoky accent to the naturally tangy green salsa; lime is optional after tasting.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) tomatillos, husks removed, rinsed and dried
1/2 medium white onion (75 g), cut into wedges
1 jalapeño, stem removed
2 unpeeled garlic cloves
1 teaspoon (5 ml) neutral oil
1/4 cup (10 g) cilantro leaves and tender stems, washed and dried
1/2 level teaspoon (2.5 ml) Savory Desert Dust
2–4 tablespoons (30–60 ml) water, as needed
Optional: 1–2 teaspoons (5–10 ml) lime juice, to taste
Directions
Prepare the tray. Heat oven to 425°F (220°C). Halve tomatillos and place cut-side down on a lined rimmed tray with onion and jalapeño. Toss with the teaspoon oil. Wrap the unpeeled garlic loosely in a small piece of foil and set on the tray.
Roast until softened. Roast 15–20 minutes until tomatillos soften and show browned patches. Turn the jalapeño once. Remove any garlic that softens early; do not let it burn. Cool the tray contents for 10 minutes.
Prepare for blending. Peel the garlic. Cut the jalapeño open and remove seeds and ribs for a milder salsa, washing hands afterward. Transfer vegetables and their tray juices to a food processor; follow your machine guidance for warm ingredients.
Blend to texture. Add cilantro, Savory Dust and 2 tablespoons water. Pulse until the salsa is spoonable with small visible flecks. Add the remaining water a tablespoon at a time only if too thick.
Taste and chill. Taste a cooled spoonful. Add optional lime only if more acidity is wanted; tomatillos are already tart. Transfer to a clean container, cool promptly and refrigerate. Serve cool or at room temperature without leaving it out beyond safe serving limits.
Yield: About 2 cups; 8 servings. Prep timing: 15 mins + 10 mins cooling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
No. Tomatillos are a different fruit, usually sold in a papery husk, and provide this salsa's characteristic tang. Green unripe tomatoes are not a direct substitute for the same result.
DO I NEED TO REMOVE THE STICKY COATING?
Yes. Remove the husks, rinse the tomatillos and rub away the tacky coating, then dry them before roasting. Discard any fruit that is moldy or badly spoiled.
HOW CAN I MAKE THE SALSA MILDER?
Remove the jalapeño seeds and pale ribs after roasting, or blend in only half the pepper initially. Chiles vary in heat. Wash hands after handling and avoid touching your eyes.
WHY IS LIME OPTIONAL?
Tomatillos can already be quite acidic. Taste the cooled salsa before adding lime, then use a small measured amount only if needed. Roasting softens their flavor but does not make every batch equally sweet.
WHY DID THE SALSA THICKEN IN THE FRIDGE?
Tomatillos can give salsa a gel-like body as it cools. Stir well and thin the portion you need with a little cold water. This recipe is intended to be spoonable, not a thin bottled sauce.
HOW LONG WILL IT KEEP?
Refrigerate promptly in a clean covered container at 40°F (4°C) or colder and use within 3–4 days. Refrigerate within two hours of serving, or one hour above 90°F (32°C). Freeze promptly for up to two months for best quality if needed.
CAN I CAN THIS SALSA FOR SHELF STORAGE?
No. This is a refrigerated recipe, not a tested canning formula. Do not water-bath can it or store sealed jars at room temperature. Use a separately validated canning recipe if shelf-stable storage is needed.
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