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