Roasted Tomatillo Salsa

August 22, 2010

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

Ingredients

  • 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
In This Recipe

Directions

  1. Oven 450 degrees F
  2. 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.
  3. 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.

More Great Recipes:
Condiment/Spread|Salsa|Mexican|Vegetable|Cilantro|Tomatillo|Make Ahead|Summer|Vegan|Gluten-Free

Reviews (8) Questions (0)

8 Reviews

lapadia August 25, 2010
Love this, we canned a lot of our recipe one year (was a good harvest) - Thanks for sharing your recipe!
 
Author Comment
The E. August 26, 2010
Must be awesome to have your own - I have to buy them at the market!
 
pauljoseph August 24, 2010
very good salsa recipe
 
Author Comment
The E. August 25, 2010
Thanks pauljoseph!
 
TheWimpyVegetarian August 22, 2010
I love working with tomatillos but haven't roasted them. Great idea! I've saved your recipe to try - sounds great!
 
Author Comment
The E. August 25, 2010
That's great! You'll have to let me know what you think--
 
Sagegreen August 22, 2010
Love the idea of a warm salsa! Great photos, too.
 
Author Comment
The E. August 22, 2010
Thank you!