Roasted Tomatillo Salsa
Fresh tomatillos roasted with jalapeno pepper, onions and garlic cloves have the best flavor! You'll love this roasted tomatillo salsa recipe. It's easy to make and a nice change from regular tomato salsa.
Servings: 2 cups
Calories: 32kcal
Ingredients
- 1 lb. fresh tomatillos about 6 medium tomatillos
- 1 sweet white onion
- 1-2 hot green chiles*
- 3 large cloves garlic
- ⅓ cup cilantro leaves
- 1 small green pepper
- 2 limes juiced
- OPTIONAL: 2 Tablespoons olive oil
- OPTIONAL: ½ teaspoon sea salt
Instructions
- Preheat oven to 450.
- PREP VEGGIES FOR ROASTING: Husk tomatillos and rinse the sticky residue off with warm water. Cut into ¼s. Cut green chiles in half through the stem. Use a grapefruit spoon or paring knife to scoop out the seeds and membranes. Remove the papery skin from the onion, cut into ¼s.
- Place tomatillos, chiles and onion to a rimmed baking sheet. Add whole garlic cloves with the papery skin still on. Drizzle olive oil and sprinkle sea salt onto the vegetables. Toss well and distribute veggies so they're in a single layer. Roast in the preheated oven for 15 minutes, until vegetables are soft.
- Add roasted vegetables to the bowl of a food processor and process until uniform in texture.
- Stem and seed green pepper and add to bowl of food processor along with cilantro and juice of one lime. Process until everything is well incorporated. Taste for seasoning. Add crushed red pepper, additional salt or lime juice as desired.
- Store in airtight container in the fridge for up to two weeks.
Notes
GREEN CHILES: Jalapeno, Serrano or Habanero chile peppers are great choices. Jalapenos will be the most mild. For a spicy tomatillo salsa, use habanero or serrano chiles. You can also had some crushed red pepper flakes for a spicy salsa verde option.
Nutrition
Serving: 1g | Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 67mg | Fiber: 1g | Sugar: 2g