Roasted Tomatillo Salsa
The fresh tomatillos in this salsa are roasted in the oven, then pureed with peppers, onion quarters, seasonings and fresh cilantro. You can use it as a topping for tacos, enchiladas, burritos, taco salads or with tortilla chips for dipping. Quick and easy...it's as simple as that!
Helpful Tips for Making Roasted Tomatillo Salsa
- It's all in the prep for this recipe. Cut the jalapeno through the middle lengthwise and remove the seeds and membrane with a spoon. Remove the stem from the serrano pepper and jalapeno pepper. Doing so, will protect your hands from becoming contaminated with the oils that can harm your eyes. You can also wear gloves.
- Take time to wash the cilantro thoroughly.
- It's best to allow ample time for this to chill before serving. It can be made up to one day in advance. Serve as a condiment or with tortilla chips for dipping.
- This salsa can be stored for 2-3 days before serving tightly covered in the refrigerator.
- Other salsa recipes you may enjoy is my sweet and spicy Fresh Peach and Tomato Salsa, Pineapple Mango Salsa delicious with fish and chicken and roasted Sweet Corn Salsa.
- You may also like to try this recipe for Restaurant Style Salsa from The Chunky Chef.
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Roasted Tomatillo Salsa
- 1 ¼ lbs tomatillos husks removed
- 1 small sweet onion peeled and cut into quarters
- 3 medium garlic cloves
- 1 large jalapeno pepper seeded, and membrane removed
- 1 medium serrano chili seeded and membrane removed
- ½ cup cilantro leaves [about a handful] thoroughly cleaned
- 2 tsp lime juice
- 1 tsp olive oil
- ½ tsp onion powder
- ½ tsp sugar
- salt and black pepper to taste
- Move the oven rack to the highest position and preheat the oven to broil. Line a baking sheet with aluminum foil and spray it with cooking spray.
- Place the tomatillos onion quarters and garlic cloves onto the roasting pan. Season with salt and pepper and drizzle lightly with olive oil.
- Place the pan into the oven and roast, use tongs to turn as necessary. Broil until charred turning occasionally, for around 8-10 minutes. Remove from the oven, and allow them to cool slightly. Reserve pan juices.
- To a stand blender or food processor add roasted tomatillos, onion, garlic, peppers, cilantro, lime juice, olive oil, onion powder, sugar and pan juices. Pulse in the blender until your desired consistency is reached. To thin, add cold water 1 tablespoon at a time.
- Taste and adjust the salt and pepper to taste. Chill for 2 hours or overnight in an airtight container.
- Serve as a condiment for tacos or with tortilla chips for dipping.