“Roasted Tomatillo Salsa”

Salsa…one of my Mom’s favorite snack foods. Try my Roasted Tomatillo Salsa. If you’re like me, I’m always looking for low-cal snacks. I’m not much of a snacker but I love salsas. Salsas come in so many varieties these days it’s hard to choose. My Roasted Tomatillo Salsa came about when I made Pork Carnitas and Enchilada Suiza. Homemade sure does make a difference in your dish. My recipe is not too spicy, although I have been known to add an extra jalapeno or poblano or two and keeps in the refrigerator about 1 week. The slightly sour taste of the tomatillos and the flavor of garlic shines through with a little heat from the jalapeno. Serve this salsa with crunchy tortilla chips for snack or appetizer with sour cream. Tell me about your favorite salsa recipe.

Roasting Tomatillos, Jalapenos and Garlic
Roasting Tomatillos, Jalapenos and Garlic
Roasted Tomatillos, Jalapenos and Garlic
Roasted Tomatillos, Jalapenos and Garlic
Add Roasted Tomatillos, Jalapenos, and Garlic to blender or food processor
Add Roasted Tomatillos, Jalapenos, and Garlic to blender or food processor
Roasted Tomatillo Salsa
Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

2 pounds tomatillos, washed, halved and core removed

5 garlic cloves, peeled

2 – 3 jalapenos

¼ cup cilantro

1 small onion, roughly chopped

2 t. salt, plus more to taste

Juice of 1 lime

Olive oil

Preheat oven to 400 degrees. Lightly grease with olive oil a large rimmed baking sheet (15 ½ x 10 ½). Place tomatillos skin side down, garlic cloves, and jalapenos on baking sheet; roast for 30 minutes, removing garlic and jalapenos if browning too quickly. Tomatillos should be soft. Remove from oven and let cool. Place tomatillos, jalapenos, garlic, cilantro, onion, salt and lime juice in a blender or food processor. Pulse until smooth; pour into a medium bowl; add more salt to taste. Chill and serve with tortilla chips or your favorite grilled meat, enchiladas, tacos, nachos or whatever comes to mind.

Enjoy!

 
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Michelle Heyden Written by: