Roasted Salsa Verde

Roasted Salsa Verde
Roasted Sals If you have salt, garlic, tomatillos, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

1
Place the vegetables on the baking sheet, cut sides of the tomatoes and onions up. Roast for 20 minutes.
Ingredients you will need
VegetableVegetable
TomatoTomato
OnionOnion
Equipment you will use
Baking SheetBaking Sheet
2
Remove the garlic and any vegetables that are brown, and turn the oven on broil. Broil until the vegetables become browned on top but do not burn. Watch closely and remove individual vegetables before they burn. When all are browned, put them into a food processor and pulse to chop.
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VegetableVegetable
GarlicGarlic
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Food ProcessorFood Processor
OvenOven
3
Add the salt and lime juice and process until well blended.
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Lime JuiceLime Juice
SaltSalt
4
Serve with tortilla chips or on top of enchiladas or burritos.
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Tortilla ChipsTortilla Chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Byron Fiddlestix Vineyard Pinot Noir
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan
DifficultyMedium
Ready In40 m.
Servings12
Health Score6
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