Salsa Verde Made with Roasted Ingredients

Step 1

Start by positioning an oven rack about 6 inches from the heat source and preheat your broiler. Spread the tomatillos, Anaheim peppers, onions, jalapeños, and garlic out on a large rimmed baking sheet. Pop them under the broiler until the tomatillos start to release their juices, which should take around 7 to 10 minutes. Take the tomatillos and garlic off the sheet, then flip the peppers and onions before putting them back under the broiler. Keep cooking until the peppers get nicely blackened, about 5 more minutes. Let everything cool down enough so you can handle it comfortably, probably about 5 minutes. Carefully peel away the charred bits, trying not to waste too much of the veggies themselves. Toss the peeled vegetables along with cilantro, lemon juice, and salt into a food processor and pulse until everything is chopped and combined but still a little chunky. Chill the salsa in the fridge for at least half an hour before serving—it tastes even better once it’s cold.