This Roasted Tomatillo Salsa is one of my favorite salsa’s. It really is the best. I like it with some heat but not to the point that I cry when I eat it! LOL!! You know how that is with some salsas. Luckily, you can adjust the heat with the number of Jalapeno or Serrano Chile’s you add.
Are you familiar with tomatillos? Here’s a brief explanation.
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde.
The Best Roasted Tomatillo Salsa
Tomatillos can be used in their raw state or roasted for a salsa which i did.
Along with the tomatillos, I roasted garlic and onions to add to the salsa. Ijust drizzled them with a little olive oil before placing in the oven.
The Best Roasted Tomatillo Salsa
I served the salsa with my Red Chile Carne Asada Tacos and it was the perfect condiment! Here’s the link for those tacos that you also want to make! Really easy and delicious!
The Best Roasted Tomatillo Salsa
I also roasted the onions, garlic and jalapenos before processing all of the ingredients! This is a great Salsa Verde! Enjoy!
Roasted Tomatillo Salsa
Ingredients
- 1 lb tomatillos, husk removed and rinsed
- 1/2 medium white onion, halved
- 1-2 jalapenos or Serrano's
- 2 whole garlic cloves, peeled
- 1/4 cup fresh cilantro
- 1/4 cup water
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- juice of one lime
Instructions
- Turn your broiler on and roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Season with salt, usually 1/2 teaspoon.