Description
This creamy green salsa is a vibrant and flavorful sauce made from roasted tomatillos, jalapeño, zucchini, and garlic, blended to a smooth, creamy consistency. Perfect for adding a fresh and mildly spicy touch to tacos, chips, or your favorite Mexican dishes.
Ingredients
Scale
Vegetables
- 1 Jalapeño Pepper
- 1 Zucchini
- 2 Tomatillos
- 2 cloves Garlic (with skin on)
- 1/2 Onion
Seasonings and Oil
- 1/2 teaspoon Salt
- 1 tablespoon Grapeseed Oil
Instructions
- Preheat oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to prepare for roasting the vegetables.
- Prepare tomatillos: Peel off the outer husk of the two tomatillos and rinse them thoroughly to remove any sticky residue.
- Chop ingredients: Halve the tomatillos. Chop 1/2 an onion and 1 zucchini into large chunks. Leave the skin on the two garlic cloves.
- Roast vegetables: Arrange the tomatillos, onion, jalapeño pepper, garlic (skin on), and zucchini on a baking sheet. Roast them in the preheated oven for 15 minutes until softened and slightly charred.
- Blend salsa: Transfer the roasted ingredients into a blender. Add 1/2 teaspoon salt and 1 tablespoon grapeseed oil. Blend until the salsa is smooth, creamy, and well emulsified.
- Serve: Enjoy the creamy green salsa on your favorite tacos or as a dip alongside chips.
Notes
- Leaving the garlic skin on while roasting adds a milder, sweeter garlic flavor.
- If you prefer less heat, remove the seeds from the jalapeño before roasting.
- Grapeseed oil can be substituted with avocado oil or olive oil if desired.
- This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Keywords: creamy green salsa, roasted tomatillo salsa, jalapeño salsa, easy Mexican sauce, roasted salsa verde
