Burns Homemade Salsa Verde. Line a baking sheet with aluminum foil. Place the halved tomatillos skin side down on the baking sheet, and place in the oven. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.

You can use tomatillos that look like small green tomatoes and are covered in a papery husk or the larger green tomatoes, tomates verdes. The tomatillos in the picture already have the papery husks removed. To get the recipe for Roasted Salsa Verde, click here. You can have Burns Homemade Salsa Verde using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Burns Homemade Salsa Verde

You need 16 of medium tomatillos husk removed.
It's 2 tsp of cumin.
It's 6 cloves of garlic.
It's 1 tsp of salt (or to taste).
Prepare 1/4 tsp of black pepper (or to taste).
Prepare of Tabasco sauce (to taste)*optional - can use cayenne pepper in place of which is yummy.
Prepare 1/2 of Yellow onion blended.
It's 1 of Cilantro blended.
You need 1 of Green pepper blended.

Disclosure: This is a sponsored post that is part of an ongoing partnership with Ball Canning. Whenever I go to a restaurant that has a salsa bar (always a plus in my book), I skip over the chunky pico de gallo and roasted tomato salsa and head straight to the salsa verde. This tart, slightly spicy salsa always makes whatever I'm pouring it onto so much tastier. It can be slightly harder to find at the store, but it's actually one of the easiest salsas you can make at home!

Burns Homemade Salsa Verde step by step

Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Place the halved tomatillos skin side down on the baking sheet, and place in the oven. Bake until they begin to toast, about 20 minutes..
In a food processor, combine the tomatillos, onion, cilantro, cumin, garlic, salt and pepper. Pulse until the mixture is smooth..
Add Tabasco sauce/cayenne pepper to adjust the heat to taste. Adjust seasonings to taste, and pulse in small amounts of water to reach desired consistency. Serve..

Salsa verde is great with pretty much anything that goes well with regular tomato salsa. I think it's especially fantastic with sweet potatoes (check out these burritos and this burrito bowl) and eggs (like chilaquiles verdes, huevos rancheros, frittatas and breakfast tacos). I also really love creamy avocado salsa verde, which you can make by throwing some diced. This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips.