Roasted Tomatillo Salsa

This simple to make roasted tomatillo salsa is super fast and fresh and great on so many things. The tartness of the fresh tomatillos pairs well with sour cream – a great sauce for enchiladas, too. Try it with your favorite gluten free chips! Be sure and rinse the sticky film off of your tomatillos after you peel them. No need to remove the core, really, as it softens up under the broiler. If you garden, save a few seeds and plant like a tomato…be aware that tomatillos are prolific self seeders, so if you aren’t sure, don’t! You will have them year after year from now only takes one.

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Simple, fast and fresh tomatillos salsa! Tangy awesomeness!

Servings: 6
Prep Time: 10
Total Time: 20

1 pound fresh tomatillos, husks removed, rinsed and patted dry
1 white onion, peeled and cut into 8 wedges
1 jalapeno pepper, stem removed, cut in half lengthwise
2 garlic cloves, peeled
juice from 1 lime (2 -3 Tablespoons)
generous pinch kosher salt
2 Tablespoons minced fresh cilantro

1. Preheat Oven and Prep Pan: Place oven rack directly under broiler and preheat. Cover a large rimmed baking sheet with aluminum foil.

2. Broil Ingredients: Cut larger tomatillos in half. Place tomatillos, onion wedges,
pepper halves and garlic on baking sheet. Place under broiler and cook 3 minutes until charred in spots.  Remove pan from broiler, flip tomatillos, onions, peppers and garlic. Return pan to broiler and  continue to broil until charred. 2 minutes more. Remove pan from oven.

3. Puree salsa: Place charred ingredients into food processor and replace processor lid. Pulse several times to combine. (Careful! Liquid is hot!)

4. Finish and Serve: Add lime juice, salt and cilantro and pulse once more. Pour into serving bowl. Let cool to room temperature. Serve. Enjoy!

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