Roasted Tomatillo Salsa
This roasted tomatillo salsa is a great dip for tortilla chips but it is also very versatile. I use it as a sauce for tacos or nachos. I also use it as a base for green chili. It is so good. If you can’t find fresh tomatillos, the canned ones will work well too. This recipe uses a big bunch of cilantro though. So if you don’t like cilantro; I’m sorry, I can’t help you. I hope you try it and love it!
Roasted Tomatillo Salsa
Ingredients:
1 pound of tomatillo, husks removed and rinsed
1 small onion, cut into quarters
2 cloves of garlic, skin on
1 jalapeno, halved (you can take out the seeds & membrane if you don’t like it spicy)
½ cup of cilantro
1 lime, juiced
2 tablespoons of olive oil
Kosher salt & pepper
Directions:
Place the tomatillos, onion, garlic, and jalapeno on a baking tray. Drizzle with olive oil, salt and pepper. Roast at 450 for about 7-10 minutes. Or you can broil for about 5-10 minutes, turning halfway through the cook time to ensure everything is evenly charred and softened. Let them cool.
Remove the skin from the garlic. Add the roasted vegetables to a blender or food processor with the cilantro, lime juice, olive oil and season with a good pinch of salt. Blend until smooth or pulse to leave it chunkier, if you prefer. Taste to adjust the seasonings (add more lime juice, more salt or even a little cayenne pepper if you want it a bit hotter).
Serve with tortilla chips or use as a sauce on tacos. Store in the fridge in an airtight container for about a week.
Or you can use it as a base for green chili! Simply thin it out with some water, stock and/or a bottle of light beer (like a Corona). Brown some ground turkey or pork, add some diced onions, minced garlic and some white beans and then add the base. Let it simmer until thickened and the flavors have developed. It’s so good!