Preheat the oven to 450°F and line a baking sheet with parchment paper.
Remove the husks from the tomatillos and wash them to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in foil with a drizzle of oil and add to the baking sheet. Roast everything for 15 to 20 minutes or until the tomatillos are juicy and browned.
Remove the garlic from the foil and peel it. Remove the stems from the peppers.
Place the tomatillos, onion, peppers, garlic, oil, lime juice, cilantro, and salt in a food processor. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips. Store leftover salsa in the fridge for up to 5 days.
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Tomatillo Salsa Verde
By Terrie Lewis | November 12, 2024
Prep: 10 min, Cook: 20 min Serves 8
Ingredients
9 medium tomatillos
1 small yellow onion, cut into large chunks
1 to 2 serrano or jalapeño peppers
4 garlic cloves, unpeeled
2 tablespoons avocado or extra virgin olive oil
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1¼ teaspoons sea salt, plus more for sprinkling
Tortilla chips, for serving
Directions
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Remove the husks from the tomatillos and wash them to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in foil with a drizzle of oil and add to the baking sheet. Roast everything for 15 to 20 minutes or until the tomatillos are juicy and browned.
Remove the garlic from the foil and peel it. Remove the stems from the peppers.
Place the tomatillos, onion, peppers, garlic, oil, lime juice, cilantro, and salt in a food processor. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips. Store leftover salsa in the fridge for up to 5 days.
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