Salsa is hands-down one of the easiest appetizers/sides to ever make. And the packaged, processed stuff is nothing compared to fresh. And not to mention, you get more bang for your buck when you craft your own salsa. The veggies below cost me around $5, and I made a whole lot more than the little 8 oz serving that you get at the grocery store for $6.99.
Red tomato salsa for sure gets all the attention, but I’m here to remind you that green salsa should be given the same amount of love as the red. . While roasting does take a little longer than just throwing the veggies into a blender and calling it good, it helps break down the acidity in the tomatillos to create a yummy flavor profile. It will make this recipe your go-to appetizer to make for taco nights and beyond.
So grab a food processor or blender and get ready to make some of the best salsa ever.
Description: Roasted Tomatillo Spicy Salsa
Diet: Vegan, Gluten-Free, Nut-free, Soy-free
Ways to make low-waste: Buy bulk fresh veggies. Buy local veggies. Buy taco seasoning in bulk
Recipes makes: 30 oz of salsa
Prep time: 5 minutes
Cook Time: 15 minutes
Put-Together-Time: 2 minutes
Total time: 22 minutes minutes
1 large green bell pepper
1 medium jalapeno
Zatural Pink Himalayan Sea Salt to taste
2 tablespoons of taco seasoning
Preheat oven to 325 degrees Fahrenheit
Peel back tomatillo skins
Place tomatillos on a baking sheet
Roast for 15 minutes
While tomatillos are roasting, cut bell peppers and jalapeno into sizable chunks and put into a blender or food processor
Blend bell peppers and jalapenos until liquid
Add taco seasoning, Zatural Pink Himalyan Salt, and juice from half a lime.
Once tomatillos are finished roasting, halve and toss into blender or food processor.
Pulse until liquefied.
Use right away for a hot (temperature and spiciness) salsa or chill in fridge until needed.
Goes great on top of Double Decker Vegan Cauliflower Tacos or with homemade chips.
Your full-time plant eater and full-time green salsa advocate,