Roasted Tomatillo Salsa
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Author Notes: Mild and citrusy, this tasty salsa goes great with tortilla chips or as a sauce over enchiladas, Chile Relleno, etc. Roasting the tomatillos brings out their citrusy sweetness and serving this salsa freshly-made, while still warm is particularly delightful. - The Enchanted Cook
Makes 2/3 cup
- 3 tomatillos
- 1 medium red onion
- 1 teaspoon olive oil
- 1/3 bunch fresh cilantro, stems included
- 1 large clove garlic
- 1/2 lime, juiced
- kosher salt to taste
- Oven 450 degrees F
- Remove tomatillos from their outer leaves and discard the leaves. Tomatillos will feel sticky. Rinse and halve tomatillos then place on parchment paper lined baking sheet. Quarter onion and place on pan with tomatillos. Drizzle olive oil over vegetables and lightly season with kosher salt. Place in oven and roast for 20-30 minutes until lightly browned.
- Let vegetables cool slightly and then place in food processor. Be sure to include the drippings from the pan. Add cilantro, garlic, and lime juice, then puree. Add kosher salt if necessary. Serve with chips, over delicious Chile Relleno, or other Mexican dish.
- This recipe was entered in the contest for Your Best Condiment
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over 2 years ago lapadia
Love this, we canned a lot of our recipe one year (was a good harvest) - Thanks for sharing your recipe!
over 2 years ago The Enchanted Cook
Must be awesome to have your own - I have to buy them at the market!
over 2 years ago pauljoseph
very good salsa recipe
over 2 years ago The Enchanted Cook
Thanks pauljoseph!
over 2 years ago TheWimpyVegetarian
I love working with tomatillos but haven't roasted them. Great idea! I've saved your recipe to try - sounds great!
over 2 years ago The Enchanted Cook
That's great! You'll have to let me know what you think--
over 2 years ago Sagegreen
Love the idea of a warm salsa! Great photos, too.
over 2 years ago The Enchanted Cook
Thank you!