Roasted

Salsa verde

HANDS-ON TIME

15 MIN

TOTAL TIME

45 MIN PLUS COOLING

Makes 3 cups

I know what you’re thinking: “Is this even a dip? Isn’t it really more of a sauce?” You know, I try not to get caught up in this kind of negative thinking, though I will reveal that later in the book I pour this salsa verde all over my enchiladas. Bottom line, any vegetable is going to taste better when eaten with this tangy, spicy bowl of green deliciousness. So go ahead and dip already.

• 2 pounds tomatillos, husked, rinsed, and quartered
• 1 small white onion, coarsely chopped
• 2 jalapeños, quartered and seeded
• 4 garlic cloves, crushed
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup lightly packed fresh cilantro
• Crudités and tortilla chips, or pita chips, for serving

Preheat the oven to 425°F.

On a large rimmed baking sheet, toss the tomatillos, onion, jalapeños, garlic, and olive oil. Season with salt and pepper and toss again. Roast for about 30 minutes, until the tomatillos and onion are tender. Let cool, then scrape the mixture (along with any of the delicious juices from the baking sheet) into a blender or food processor. Add the cilantro and puree until nearly smooth. Season with salt and pepper. Serve right away with crudités, chips, or pita chips or refrigerate until ready to use.

DO IT AHEAD The salsa verde can be refrigerated in an airtight container for up to 1 week.