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Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

I can’t believe I have not made tomatillo salsa until now. What was I thinking? This salsa is tangy, spicy, and delicious! I served it with pork tacos and homemade tortilla chips. We all enjoyed this roasted tomatillo salsa, especially me… I absolutely loved it!

Roasted Tomatillo Salsa

How to Make a Roasted Tomatillo Salsa

Place the oven rack 3 inches from the top of the oven. Turn the oven to broil.

Cover a baking sheet with tin foil then coat it with cooking spray. Place the washed tomatillos on the baking sheet. Place into the oven under broil for 3-4 minutes, or until blackened. Flip the tomatillos over and place back under the broiler for 2-3 minutes, or until blackened. Remove from the oven and place the tomatillos in a large zip lock bag. Seal and set aside for 5 minutes. Remove the blackened skin and place the tomatillos into a bowl. Set aside to cool to room temperature.

Place onion, serrano pepper, garlic, cilantro, and lime juice in the bowl with the tomatillos. Season with sea salt, to taste. Blend the salsa with an immersion blender until smooth. Taste and re-season with lime juice or salt, if needed. Set aside to allow flavors to mingle. Serve with tacos, chips, burritos, eggs – the possibilities are endless!

Roasted Tomatillo Salsa

 

 

Roasted Tomatillo Salsa

 

Yield: 1  1/2 cups 

Total Time: 20 minutes +/-

Ingredients:

4 medium tomatillos, husks removed & cleaned well
1/2 small sweet yellow onion, diced
1/2 serrano pepper
2 cloves of garlic
1/4 cup fresh cilantro, chopped
Juice of 1/2 lime
Sea salt, to taste

Directions:

Place the oven rack 3 inches from the top of the oven. Turn the oven to broil.

Cover a baking sheet with tin foil then coat it with cooking spray. Place the washed tomatillos on the baking sheet. Place into the oven under broil for 3-4 minutes, or until blackened. Flip the tomatillos over and place back under the broiler for 2-3 minutes, or until blackened. Remove from the oven and place the tomatillos in a large zip lock bag. Seal and set aside for 5 minutes. Remove the blackened skin and place the tomatillos into a bowl. Set aside to cool to room temperature.

Place onion, serrano pepper, garlic, cilantro, and lime juice in the bowl with the tomatillos. Season with sea salt, to taste. Blend the salsa with an immersion blender until smooth. Taste and re-season with lime juice or salt, if needed. Set aside to allow flavors to mingle. Serve with tacos, chips, burritos, eggs – the possibilities are endless!

Recipe and photos by For the Love of Cooking.net

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4 Comments

  1. A fantastic salsa! I harvested 10 very small tamatiollo this year..they didn’t taste as good as I expected. I must have done something wrong with the plant.

  2. OMG it is absolutely one of our favorites. Just so much more flavor and character. I hate working with the tomatillos but it’s worth it.

    Now for a creamy sauce, just blend this together with a cubed avocado in the blender and you have a killer salsa verde cremosa to squirt on tacos, burritos, or the like. A Mexican friend of ours turned us on to that.