Instructions

1. 1

   Prep vegetables

   • In a medium bowl stir together tomatillos, onion, and jalapeños with 2 tablespoons extra-virgin olive oil and ½ teaspoon salt.
   • Spread vegetables in even layer across in Zones 1, 2 and 3 of Brava metal tray.

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2. 2

   Roast vegetables

   • Slide metal tray into top oven shelf.
   • Select “Salsa Verde” on your oven touchscreen and follow instructions.

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3. 3

   Cool and blend

   • When your food is done, transfer to same bowl to catch juices and let cool to room temperature.
   • Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Blend on low speed or pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.
   • Store in an airtight container in the refrigerator for up to 5 days.

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