I know they say to live in the moment, and not dwell on the past or worry too much about the future, but there are times when you really do have to plan ahead, and I think meal prep is a great way to make life easier. This Sheet Pan Salsa Verde is perfect to have around for that very reason. I am always looking for ways to think ahead to the week beyond, trying to figure out a way to make things easier on myself, and have at least a few things packed away in the fridge just waiting in the wings for those days that may be a little frazzled.
Salsa on a Sheet Pan
It is very versatile, and makes a great accompaniment to eggs, tacos, enchiladas, or almost any other Mexican dish you can think of, along with being a great topping for grilled chicken or salmon. A little time in the oven and a few pulses in the blender are all it takes to throw this together. This keeps for up to a week in the fridge, ready to top your morning eggs, put in your breakfast burrito, eat with chips as a late night movie snack, or any old thing you want, it’s there ready and waiting.
Red or Green?
In the food world, especially in the American Southwest, there is debate on which is better, red chiles or green. I have to say I am in the green camp. There is something about the flavor profile that I prefer, and I find that green salsa does not overpower a dish the way that a red one can. I will eat a red chile or salsa if that’s what’s around, but if I can choose, it’s green almost every time. I think its true for many that the only way they have had green sauce or salsa is out of a can. It is so easy to make yourself, that once you taste it fresh you won’t go back.
Helpful Hints and Tips
You can make this salsa as spicy or as mild as you like. If you aren’t sure how hot you want it, go ahead and throw a couple of extra jalapenos on the sheet pan to add heat. I like to add my jalapeno slowly as I pulse it in the blender and stop once I am happy with the amount of heat. If you decide not to use them, you have some extra roasted jalapenos for another use (maybe a burger topping?). If you love extra spice, there is nothing wrong with using serrano or habanero here as well. This is also a great time to taste and add more salt if you think it’s needed. I hope you try this Sheet Pan Salsa Verde on your next Taco Tuesday!
Sheet Pan Salsa Verde
- 2 lbs. Tomatillos
- 2 tsp. Salt
- 1/2 tsp. Pepper
- 1 Medium Onion
- 3 Cloves of Garlic
- 3 Jalapenos
- Heat oven to 425 degrees.
- Remove the husks from the tomatillos and cut them into quarters. Peel the garlic cloves and cut the onion into wedges..
- Place the tomatillos and all remaining ingredients on a sheet pan and sprinkle with the salt and pepper.
- Roast for about 25 minutes or until tomatillos are soft and onions are a light golden brown, stirring halfway through.
- Remove the stems from the jalapenos and put all ingredients in the blender and puree until smooth. Add more salt if needed.
Amount Per Serving: Calories: 46Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 290mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 1g
I haven’t made this yet, but it looks so easy and delicious. I love tomatillos and salsa verde. You can do so much with one batch, other than eating with chips. I’ll be back.