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Listed in: Dips
3 pounds (1.5 kg) tomatillos, husked and halved
1 pint (285 g) cherry tomatoes
1 large jalapeño, halved and seeded
2 shallots, halved
6 to 8 garlic cloves, peeled
1 bunch cilantro, chopped (stems and leaves)
1 lime, juiced
1/2 teaspoon salt
Place a rack in the middle of the oven and preheat the oven’s broiler on high.
Spread out the tomatillos, cherry tomatoes, jalapeño, shallots, and garlic cloves in a large roasting pan. Roast for 5 minutes, or until tomatillos and shallots start to blacken. Flip vegetables over and roast for 5 minutes more, or until the vegetables soften and are slightly charred.
Remove the pan from the oven and allow the vegetables to cool for about 15 minutes.
Transfer the roasted vegetables to a food processor or blender and add the cilantro, lime, and salt. Pulse until the salsa verde is smooth. Allow salsa to cool, then refrigerate in an airtight container for up to 1 week. Enjoy at room temperature or cold.
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