Ingredients
- 1.25 pounds tomatillos, skins removed, rinsed, and halved
- 1.0 count white onion, quartered through root end and outer skin removed
- 2.0 count jalapeños, halved lengthwise
- 3.0 tablespoons lime juice, plus more as needed
- 2.0 tablespoons cilantro, chopped
- extra virgin olive oil
- kosher salt and black pepper
Equipment
Mixing bowl
Brava metal tray
blender or food processor
Nutrition Information
Allergens: None
Instructions
-
1
Prep vegetables
- In a medium bowl stir together tomatillos, onion, and jalapeños with 2 tablespoons extra-virgin olive oil and ½ teaspoon salt.
- Spread vegetables in even layer across in Zones 1, 2 and 3 of Brava metal tray.
-
2
Roast vegetables
- Slide metal tray into top oven shelf.
- Select “Salsa Verde” on your oven touchscreen and follow instructions.
-
3
Cool and blend
- When your food is done, transfer to same bowl to catch juices and let cool to room temperature.
- Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Blend on low speed or pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.
- Store in an airtight container in the refrigerator for up to 5 days.