Roasted Tomatillo Salsa
We love the tanginess of the tomatillos and freshness of the cilantro in this salsa recipe!
Servings servings
Equipment
Ingredients
- 1 lb. tomatillos husks removed
- 3-4 cloves garlic unpeeled
- 1 small yellow or white onion peeled and quartered
- 1 jalapeno pepper cut in half lengthwise; if you’re worried about heat, remove the seeds and membranes
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup cilantro chopped
- 1 lime juiced
- ¼-⅓ cup chopped green onions
Instructions
- Preheat the oven to 500℉. 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. Drizzle with olive oil 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.
Nutrition
Calories: 84kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 440mg, Potassium: 376mg, Fiber: 3g, Sugar: 6g, Vitamin A: 304IU, Vitamin C: 21mg, Calcium: 22mg, Iron: 1mg
Calories: 84kcal
Cost: $ 7
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