Roasted Tomatillo Salsa
User Reviews
4.7
9 reviews
Excellent
-
Course
Appetizer, Condiments, Snacks
Roasted Tomatillo Salsa
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Roasted Tomatillo Salsa - following is everything you need to know to make a delectable tomatillo salsa.
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Ingredients
- 1 lb. tomatillos husks removed
- 3-4 cloves garlic unpeeled
- 1 small yellow or white onion peeled and quartered
- 1 Jalapeno pepper if you're worried about heat, remove the seeds and membranes; I do and it's the perfect heat for me, cut in half lengthwise
- A few spritzes of extra virgin olive oil
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 c. chopped cilantro
- Juice of 1 lime
- 1/4-1/3 c. chopped green onions
Instructions
- Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.
- After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
- Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.
- Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
- When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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