Roasted Tomatillo Salsa

Technically, you don’t have to roast everything, but it makes it delicious.

  • 25 min
  • 15-30 min

Ingredients

  • 1 lb fresh tomatillos, husks removed
  • 3 garlic cloves, peeled
  • 2 medium jalapeno peppers
  • 1 large onion, peeled and quartered
  • 1 T olive oil
  • 0.5 c chopped fresh cilantro
  • 0.5 lime, juiced
  • 0.5 t each salt and pepper

Directions

  1. Preheat oven to 500 F.
  2. Lightly grease roasting pan and put the first 4 ingredients on it
  3. Sprinkle with oil and roast 15 minutes, or until veggies are charred
  4. When cool enough to handle, discard pepper stems and drain liquid
  5. Coarsely chop roasted veggies in a food processor.
  6. Place into sauce pan add salt & pepper and bring to boil over medium heat
  7. Cook, stirring occasionally until most of the liquid has boiled off, ~15 min.
  8. Cool, Transfer to a bowl, add cilantro.
  9. Serve immediately, or refrigerate up to 5 days.

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