Easy Roasted Salsa Verde

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 handful Cilantro, fresh leaves
  • 2 tsp Garlic
  • 1 Jalapeno pepper
  • 1 Poblano pepper
  • 1/4 cup Shallots
  • 1 1/2 lbs Tomatillos

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

Found on goodlifeeats.com

Description

Ingredients

• 1 1/2 pounds tomatillos
• 1 poblano pepper
• 1 jalapeño pepper
• 1 handful of fresh cilantro leaves
• 2 teaspoons minced garlic
• 1/4 cup diced shallots
• 1/4 - 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• Preheat oven to 450 degrees F. To prepare the ingredients, remove the husks from the tomatillos and discard. Then rinse and dry the tomatillos, poblano, and jalapeño. Remove and discard the stems from the peppers. Cut the tomatillos in half. For a milder salsa, slice the poblano and jalapeño in half and scrape out and discard the seeds. For a hotter salsa, you may keep the seeds. Place the tomatillos on a baking sheet, cut side down. Also place the prepared peppers on the baking sheet. Roast in the oven, with no oil, at 450 degrees F for 20 minutes, or until they have browned and are tender. Place all of the roasted ingredients in a food processor or blender with the remaining ingredients. Puree until smooth.