This month I found the Wooden Skillet blog, and her recipes are incredible! I will definitely be trying more of her recipes. The first recipe I tried was the Roasted Salsa Verde. When I was making this recipe I was making it to pair with her Salsa Verde Chicken, which I will be writing about later this week. When I was making the salsa my 8-year-old was complaining that she does not like salsa, and she did not want any of dinner. She said she would not like it and begged to have something else. Then she tried it with a chip… she LOVED it!!! Gave the double thumbs up and said she was “definitely” having some for dinner.

Now mind you I made the mistake of using 2 lbs. of tomatillos instead of just one so the salsa was very mild and almost sweet. The kids loved it dialed down, and in all honesty, I prefer it as well. This has become an immediate repeat meal after just trying it the one time.

The ingredients you will need are between 1 and 2 lbs. of tomatillos, 1 white onion, 1 shallot, 3 garlic cloves, 1 jalapeno, 1 poblano pepper, 1 Anaheim pepper, the zest of 1 lime, 1 TBS. fresh lime juice, 1 cup loosely packed cilantro, 1/4 tsp. salt, and 1 TBS. olive oil. I also used a baking sheet, juicer, hand vegetable shredder,  aluminum foil, an oven, and a Ninja Blender (This link is for the newer version of our now 5-year-old blender that still works better than an average blender.)

The first step in making this recipe is husking and cutting the tomatillos in half, slicing the onions, slicing the shallot, and cutting the peppers in half. Then set your oven to broil on high. Once this is done, I put the aluminum foil on the pan, spread olive oil over it, and spread out all of the cut veggies. When everything is spread out you put it in the oven for about 5 minutes. After about 5 minutes the peppers will be roasted and ready to be removed; however, everything else will need to go back into the oven for approximately 7 more minutes.

While everything is in the oven, I prepped the cilantro and put it in the blender. I also used this time to zest and juice the lime into the blender. When all the veggies were soft and done broiling, I took them out of the oven and let them cool for a minute. During the cooling time I added the garlic to the blender and then added the peppers that had been sitting out for a minute. Lastly, I added everything to the blender and put it on the puree setting. That was all it took to complete this delicious Salsa Verde.

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Roasted Salsa Verde: https://thewoodenskillet.com/roasted-salsa-verde/

Hand vegetable shredder: https://amzn.to/3yz8WUW

 Aluminum foil: https://amzn.to/3wrAIAi

 Ninja Blender: https://amzn.to/3w6oNJe