Photo: Thinkstock
Serves 4 to 6
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.
Ingredients
- 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
Directions
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.
From the June 2014 issue of O, The Oprah Magazine
