Inspiration Guide

25ninjakitchen.com
ROASTED SALSA VERDE
DIRECTIONS
1. Preheat the oven to 425°F. Line a baking
sheet with aluminum foil and set aside.
2. In a large bowl, toss the tomatillos,
onion, jalapeños, garlic, oil, salt, and
pepper until the vegetables are evenly
coated. Transfer the tomatillo mixture
to the prepared baking sheet in a single
layer, then place in the oven to roast for
45 minutes.
3. When cooking is complete, remove the
vegetables from the oven and allow to
cool to room temperature. Transfer the
roasted vegetables to a medium pot,
then add the remaining ingredients.
4. Assemble the immersion blender
attachment on the power base. Submerge
the blender head in the mixture.
5. Press and hold the power button to
blend for about 2 minutes or until
desired consistency is achieved. Use
an up-and-down motion while blending.
Make sure to tilt the blade away from your
body and stop any time the vents of the
blender head are no longer submerged.
6. Serve with tortilla chips or use as a sauce
for tacos.
INGREDIENTS
10 tomatillos, peeled, cut in quarters
1 white onion, peeled, roughly chopped
2 jalapeño peppers, ends trimmed,
halved, deseeded
3 cloves garlic, peeled
3 tablespoons canola oil
Kosher salt, as desired
Ground black pepper, as desired
1 cup cilantro
Juice of 1 lime
PREP: 10 MINUTES
COOK: 45 MINUTES
MAKES: 2 CUPS
ACCESSORIES: IMMERSION BLENDER ATTACHMENT
SOUPS, SNACKS,
AND SIDES
IMMERSION
BLENDER
TIP Transfer salsa to an air-tight container and store in
the refrigerator for 5 to 7 days.