Description
Jamie Oliver’s Roasted Salsa Verde is a smoky twist on traditional salsa verde, made by roasting ingredients like tomatillos, garlic, and chilies before blending them with fresh herbs. This recipe creates a complex, slightly spicy, and tangy sauce that pairs well with meats, fish, tacos, or simply as a dip.
Ingredients
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- 500g tomatillos (or green tomatoes), husked and rinsed
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- 1–2 fresh green chilies (such as jalapeño or serrano), halved
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- 1 onion, quartered
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- 3 cloves garlic, unpeeled
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- 1 large bunch of fresh cilantro (coriander), leaves and tender stems
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- 1/4 cup fresh parsley leaves
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- Juice of 1 lime
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- 2 tablespoons extra virgin olive oil
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- Salt and black pepper, to taste
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- Optional: 1/2 teaspoon cumin for extra depth
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the tomatillos, halved chilies, quartered onion, and unpeeled garlic cloves on the baking sheet. Drizzle with a bit of olive oil and toss to coat. Roast in the oven for 15-20 minutes, or until the tomatillos are softened and slightly charred, and the garlic is roasted.
Remove the baking sheet from the oven and allow the ingredients to cool slightly. Once cooled, peel the garlic cloves.
In a blender or food processor, add the roasted tomatillos, chilies, onion, and peeled garlic. Add the fresh cilantro, parsley, lime juice, and olive oil. Pulse until you reach a chunky or smooth consistency, depending on your preference.
Season the salsa verde with salt, black pepper, and a pinch of cumin if desired. Taste and adjust seasoning as needed, adding more lime juice for tanginess or a touch more olive oil for smoothness.
Transfer the roasted salsa verde to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to 3 days. Enjoy it as a dip with tortilla chips, as a topping for tacos, or as a sauce for grilled meats and vegetables.