Serves 4 to 6


  • 2 medium tomatillos, husks removed
  • 1 small red onion, peeled
  • 1 jalapeño, stem removed
  • 2 cloves garlic, peeled
  • 1 tsp. sea salt
  • 2 Tbsp. olive oil
  • 1 bunch carrot tops, reserved


Preheat oven to 375°F. Carefully place the tomatillos, red onion and jalapeño over multiple stovetop flames. Fire roast the vegetables for approximately 2 minutes per side, or until slightly charred. Transfer to a cutting board and cut both the tomatillos and red onion into quarters. Place the tomatillos, red onion, jalapeño and garlic on a sheet tray. Toss with sea salt and olive oil. Roast in oven for 15 minutes.

To make the salsa verde, place the reserved carrot tops in a bowl of a food processor. Pulse until the volume decreases by 2/3. Add the roasted vegetables, and any residual cooking liquid from sheet tray and process until smooth. Serve alongside carrot-habanero sauce.

Olivia Roszkowski is an instructor at the Natural Gourmet Institute.


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