This sauce is the BOSS!!! There’s a touch of tang, a bit of fire, and a whole lot of flavor in this Roasted Tomatillo Cilantro Salsa Verde. Use this sauce as a simple dip or to accompany your favorite meals.
ME BEFORE THE RECIPE…
Sassy is a common character trait used to describe a certain personality in this household. Like VERY common. And I’ll give you one guess as to whose attitude this word refers to most the time. It starts with a “B” and it’s not me. And it’s not Ben either because really, that would be extremely weird and uncomfortable if sassy was the main word I used to describe my husband.
So that just leaves, you got it…Braelyn. Insert eye roll emoji right here.
We were at dance last night and there is a window that the parents are able to watch through. Well, that is the purpose of the windows at least. However, for Braelyn I swear she watches me more than I end up watching her. Every impressive move she makes, she’ll make eye contact with me and then whip her hair around, pop out her hip, and give me a little eyebrow raise.
Who is this girl???!
And in between taking turns performing her dance moves, she’ll find any and every opportunity to waltz up to the window, smash her face against the glass (apologies to the dance studio) and stick out her tongue or roll her eyeballs back in her head.
The other moms laugh. I sigh.
I’ve resorted to the fact that it doesn’t matter what kind of parenting skills I exhibit or what kind of manners I try to instill with my children, some kids just come the way they are. And that folks, is Braelyn. Sometimes the things she says in public mortify me, cringing as I’m thinking these people assume I actually allow that behavior at home. I assure you, we do NOT condone the backtalk or the sass. In fact, I don’t think there is a single time in that child’s life where she has actually gotten what she wanted because of her sass. I don’t know if she will ever learn.
And that being said, I love this girl of mine to pieces. She is the most trying yet most incredibly remarkable portion of my life. She pushes me to be a better mother every single day. She stretches the limits of my comfort zone in ways you can’t even imagine. Her level of energy forces me to maintain a pace in life in which I can run circles around the average person. For that, I thank her; my little sass pants.
HERE COMES THE RECIPE…
When it comes to food, I can guarantee you that the words sassy and saucy go hand in hand. Saucy is basically the sass of the food world, which is why sauces accompany most of our meals. Be it a dip, a dressing, a spread, or a glaze…life gets a little more interesting and has a lot more flare when you embrace some sauce.
Such is the case with this somewhat tangy and a smidge bit spicy Roasted Tomatillo Cilantro Salsa Verde. This bold dip, sauce, salsa…whatever you want to call it…is made up of roasted onions, jalapenos, tomatillos, and green bell peppers and then blended with fresh cilantro and lime juice for a tangy twist.
This sauce is the perfect accompaniment for dipping with a handful of chips, smearing on a southwest burger, drizzling on top of a salad, stuffing in a taco, you name it! It’s got flavor, flavor, FLAVOR!
I like a hint of sweetness to my sauces, so I added a squeeze of honey. But, if you are savory all the way, feel free to leave that out. I just think it balances out the spiciness of the salsa. You can also add more or less lime juice and cilantro based off your preference. Basically, this recipe is easily adaptable and that makes most people happy, right? They say being adaptable is a positive attribute, so there you go. Positive salsa over here.
Oh, and just wait for the recipe for these tasty Gluten Free Salsa Verde Grilled Chicken Sandwiches. You’ll fall in love!!! Coming at you tomorrow.
YOU MIGHT ALSO ENJOY…
- Charred Tomato and Corn Salsa
- Cantaloupe Cucumber Lime Salsa
- Cucumber Mango Salsa
- Sriracha Mayo
- Watermelon Pico de Gallo
- 2 tablespoons olive oil
- 4 medium sized tomatillos, papery skin removed and rinsed
- 1 small onion, cut into chunks
- 1 small jalapeno
- 1 green bell pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1½ teaspoons chili powder, divided
- ½-3/4 teaspoon lime juice, more or less to taste
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- 1 cup moderately packed cilantro (about ½ a bunch), more or less to taste
- Preheat oven to 425 degrees. Spray a baking pan with nonstick cooking spray. Set aside.
- Cut onion into large chunks. Place on pan. Arrange jalapeno, tomatillos (papery skin removed and rinsed), and bell pepper on baking sheet. Drizzle with olive oil. Season with salt, pepper, garlic powder, and 1 teaspoon of chili powder. Rub veggies with fingers to evenly disperse seasonings and olive oil.
- Place veggies in oven and roast at 425 degrees for 25-30 minutes or until onions are tender.
- Remove jalapeno and bell pepper from pan and place in a bowl. Cover with plastic wrap for 10 minutes to allow the peppers to sweat. Remove as much of the skin as possible. Remove the seeds from the middle of the peppers and discard. Remove as much outer skin from the tomatillos and discard.
- Place peppers, tomatillos, and onions in the blender. Scrape all drippings from pan and scoop into the blender. Add cilantro, ½ teaspoon lime juice, honey, cumin, ½ teaspoon chili powder, and cilantro to blender.
- Blend on high for 1-2 minutes or until smooth. Season to taste with additional salt, pepper, and lime juice. Allow sauce to cool. It will thicken as it cools.
- Serve sauce as a dip, on top of tacos, in southwest burgers, or use it as a marinade. Store leftover sauce in an airtight container in the fridge for up to 2 weeks.
