Step 1 of 8
Big Batch Salsa Verde
Preheat oven to 425°F.
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Step 2 of 8
Big Batch Salsa Verde
Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeño, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
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Step 3 of 8
Big Batch Salsa Verde
Spread tomatillos on one sheet pan and jalapeños, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
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Step 4 of 8
Big Batch Salsa Verde
Roast vegetables on racks in upper third and lower third of preheated oven for 15 minutes. Turn once or twice with a spatula, and roast until vegetables have collapsed and are starting to brown around edges, 10-20 minutes more.
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Step 5 of 8
Big Batch Salsa Verde
Check to see that vegetables are done. Remove from oven or add time as needed. Let cool.
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Step 6 of 8
Big Batch Salsa Verde
Roughly chop cilantro. Juice the lime. Scrape vegetables and juices into blender. Add cilantro, lime juice, water, and cumin and pulse to create a slightly chunky puree.
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Step 7 of 8
Big Batch Salsa Verde
Taste and add more salt, lime juice, or cumin if you like. If salsa seems thick, add a bit more water.
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Step 8 of 8
Big Batch Salsa Verde
Serve salsa in a bowl with tortilla chips or raw vegetables; on quesadillas, tacos, or enchiladas; with grilled shrimp; on cream cheese served with crackers…everything! To store salsa for later, divide into 4 zip-top freezer bags, squeeze out any air, and seal; freeze up to 4 months.