It took a big leap of faith on my part to not make my usual Salsa Verde . It’s Matt and I’s absolute favorite salsa. I use it for so much more than just chips and dip. I won’t bore you with all the details (go see recipes: here and here and here )….my brain can only handle so much information so let’s just talk about why a new tomatillos salsa?
It’s ROASTED which means it will take flavors to the next level.
I like the hands free everything in the oven idea.
It’s easy to change up the heat lever and add other interesting ingredients, perhaps a couple green tomatoes or red onions.
I don’t want to be in a salsa rut….where ever that is!
I want to be in salsa heaven…where ever that is!
2 lbs tomatillos (about 10-14 depending on size) peeled and rinsed
1 onion roughly chopped
2-3 jalapenos (or less if you don’t like spicy or you could use a combination of peppers, I did: 1 inferno, 1 italico spanish spice and 1 anaheim)
6 garlic cloves peeled
3 tablespoons olive oil
1 teaspoon each salt and pepper
1 tablespoon olive oil
1 cup cilantro roughly chopped
Juice one lime
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
Put all your tomatillos (peeled and rinsed…kind of important), chopped onion, peppers and garlic in a large bowl, drizzle with 3 tablespoons olive oil, sprinkle your salt and pepper. Toss everything together well. Lay everything in your prepared pan. Put in your preheated oven for 30 minutes. Stir everything again at the halfway point….smell the amazing flavor while you are at it!
After 30 minutes, let cool for about 10 minutes. Put everything (any juices as well) in your food processor. Add 1 tablespoon olive oil, 1 cup cilantro and lime juice. Pulse until desired consistency. Taste and adjust seasoning.
Printer Friendly: Roasted Tomatillos Salsa
Peace and Leap of Faith,
You could make this with this delicious salsa: