Roasted Salsa Verde Recipe

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Lay tomatillos Anaheim peppers onions jalapeno peppers and garlic on a large rimmed baking sheet.

Broil in the preheated oven until tomatillos release their juices 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers jalapeno peppers and onions and return to the oven. Continue to broil until peppers are blackened about 5 minutes more. Remove from the oven and let cool until safe to handle about 5 minutes.

Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos Anaheim peppers onions jalapeno peppers garlic cilantro lemon juice and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold at least 30 minutes.