Easy Roasted Tomatillo Salsa
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
8
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Calories
47 kcal
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Course
Condiments
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Cuisine
Mexican
Easy Roasted Tomatillo Salsa
Description
The recipe starts by broiling tomatillos, quartered onion, unpeeled garlic, jalapeno, and serrano peppers tossed in olive oil on a foil-lined pan to achieve a soft texture with lightly charred surfaces. After roasting, tomatillos are steamed in a bag to release extra juices, which deepen the salsa's flavor.
The peeled garlic and cooled vegetables are combined in a food processor with cilantro, lime juice, and kosher salt, pulsed to a chunky consistency. This salsa balances tanginess from tomatillos and lime with the heat of the peppers and aromatic freshness of cilantro. It can be chilled, stored, or reheated gently.
The salsa keeps refrigerated for up to 3 days and can be frozen for longer storage. Reheating instructions include gentle warming in a saucepan with optional added water to loosen thickness or microwaving with occasional stirring. It is suggested that the salsa can be made ahead, enhancing convenience for meal planning.
Ingredients
- 1¼ lbs tomatillos , husked, and stems removed, well rinsed, and dried.
- 1 onion quartered, small
- 3 small cloves garlic , unpeeled
- 2 jalapeno pepper remove the stem
- 2 Serrano pepper , remove the steam
- 1 tablespoon extra virgin olive oil or olive oil
- 1 teaspoon kosher salt , to taste
- 1 cilantro leaves chopped, bunch fresh
- lime juice from half lime
Instructions
- Set a rack about 5 inches beneath the heating element and preheat the broiler; this ensures that the vegetables are close enough to the heating element to get a good char and roast properly. Toss tomatillos, onion, jalapenos, serranos, and unpeeled garlic with oil and place on a foil-lined baking sheet with aluminum foil. Broil, shake pan occasionally until vegetables are softened and lightly charred for 10 to 12 minutes.
- After the roasting, place the tomatillo in a large zipper bag and seal it; let sit in the bag for 15 to 20 minutes to "sweat" and release additional juices. Slip the peels off the garlic, and set aside along with the onion and jalapeno to cool.
- Add the roasted vegetables along with the tomatillo liquid from the zipper bag to the bowl of a food processor or blender. Add the cilantro, lime juice, 1 teaspoon kosher salt, and pulse until chunky, about 5 to 7 pulses or until desired consistency.
- Taste and adjust seasoning with salt if needed. Serve the roasted tomatillo salsa immediately or store it in an airtight container in the refrigerator for up to 3 days. The tomatillo liquid will help incorporate all the flavors and juices from the vegetables into the salsa and make it more flavorful; it will also help blend the salsa to the desired consistency.
Notes
- Store roasted tomatillo salsa in an airtight container in the refrigerator for up to 3 days.
- Reheat by warming over medium heat in a saucepan or in the microwave, stirring occasionally; add water if the salsa thickens too much.
- Make the salsa a day ahead to allow flavors to meld; keep chilled until serving.
- Freeze cooled salsa in airtight containers for up to 3 months; thaw overnight in the refrigerator or in cold water.
User Reviews
Overall Rating
5
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