Roasted Tomatillo Salsa Verde

Turn up the heat with this tangy and smoky salsa verde that brings all the bold flavors of fresh roasted peppers and tomatillos. Perfect for chips, tacos, or slathering on grilled eats, it’s your new secret weapon for summer flavor.

Serving Size: Makes about 2 cups; serves 4 as a dip or condiment

Ingredients

- 4 poblano peppers
- 12 tomatillos, husked and rinsed
- 2 jalapeños, seeded and deveined
- 1 garlic clove
- ½ cup fresh cilantro leaves
- Juice of 1 lime (about 2 tablespoons)
- ½ cup white vinegar (5% acidity)
- 1 teaspoon salt
- 1-2 teaspoons honey

Instructions

1. Roast the vegetables: Preheat broiler or grill. Roast poblanos, tomatillos, jalapeños, and garlic, turning occasionally, until skins are blistered and charred (8-10 minutes). Let cool slightly, peel poblanos, and roughly chop.

2. Blend: Combine roasted veggies, cilantro, lime juice, vinegar, salt, and honey in a blender or food processor. Blend until smooth or desired texture.

3. Cook: Transfer salsa to a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

4. Prepare jars: Sterilize jars, lids, and bands. Keep jars warm until ready to fill.

5. Fill jars: Ladle hot salsa into jars, leaving ¼ inch headspace. Wipe rims clean, place lids, and screw on bands fingertip tight.

6. Process: Process jars in boiling water bath for 15 minutes (adjust for altitude if needed).

7. Cool and store: Remove jars, allow to cool undisturbed for 24 hours. Check seals, label, and store unopened jars in a cool, dark place.

Wine Pairing

A chilled, slightly off-dry Riesling or sparkling Prosecco balances the salsa's heat and smoky tang, refreshing the palate beautifully.