Baked Green Salsa

I have always preferred Green Salsa over Red Salsa, but I think the baked flavor gives them another taste, sweeter and spicier at the time… It’s very funny, I’ve tried salsa with different types of cooking the veggies, and I think I’m convincing myself that baking is the best way to go. Of course, it depends on how you are using your salsa, among other things…

So, I used;

  • 14 small green tomatoes (tomatillo)
  • 1 small onion
  • cilantro bunch
  • 6-8 garlic cloves
  • 2 jalapeño chiles
  • whole sea salt and pepper

Preheat the oven to 350°F. Cut the tomatoes and chiles in halves, the onion in eights, and place them in a foil covered baking sheet, along with the whole garlic cloves.

Bake for 1 hour. Transfer to a food processor (if you want a drier version; or if you want a more liquid version use the mixer) and add a pinch of sea salt and 1 or 2 balls of pepper. Pulse around 5 times.

Add cilantro and pulse until desired consistency is reached.

And here you go. Try it out and check for “saltiness”. If you need more salt, add a little bit more and pulse again.
July 17th, 2012:
 Linking up to Nikki’s Tuesday Talent Show #45

About Gaby Godoy de Porras

I'm a 27 years old housewife that loves to cook and try new recipes, as well as decor our home. I love to do makeovers to old furniture I get (my hubby loves it too!) and I get so excited when my ideas come true! I love to see other people's ideas come true too. I'm a total DIYer (I made almost every detail in my wedding).
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4 Responses to Baked Green Salsa

  1. Aniux says:

    perfecta pa los tacosss

  2. griquisima!!!!! =) jajajaja está deli. al principio sabe “mucho” a cilantro, pero al día siguiente se le quita =)

  3. Christin says:

    Gaby, your roasted green salsa looks amazing! Thanks for stopping by blog!

  4. Thanks for stoping by! =) You should try it out! It's really good.

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