September 20, 2022

roasted tomatillo salsa

Roasted tomatillos, onion, garlic, and hot pepper are blended together with lime juice and cilantro to make this tangy and addictive roasted tomatillo salsa. Eat with tortilla chips or use when making enchiladas and tacos.

preserving season

In August and September, I am always busy in the kitchen, preserving the summer bounty to be savored on cold winter days. The past month, my garden has been taken over by tomatillos, and I’ve been making and freezing a big batch of roasted tomatillo salsa each week. It’s fresh and tangy, perfect to brightening up dark winter days that lay ahead.

This recipe makes about 5 cups of salsa, which I split into two containers to freeze. Each container is the perfect amount for a pan of enchiladas or to pull out of the freezer as a last minute appetizer.

ingredients for roasted tomatillo salsa

tomatillos
onion– white onion is typically used in Mexican cooking but substutite with which ever type you have
garlic
hot peppers– serrano, jalapenos, or other hot pepper of choice. Omit or double in accordance to you spicy preferences
canola oil and salt for roasting
lime juice
cilantro

ways to use roasted tomatillo salsa

enchilada sauce
chips and salsa
on top of burritos, tacos, nachos, or quesadillas
base for white bean chicken chili
stirred into cooked rice
sauce served with grilled meats
base for chilaquiles
served on top black beans

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5 from 1 vote

roasted tomatillo salsa

Roasted tomatillos, onion, garlic, and hot pepper are blended together with lime juice and cilantro to make this tangy and addictive salsa. Eat with tortilla chips or use when making enchiladas and tacos.

Servings: 5 cups

Author: Sammy

Ingredients

2 lbs tomatillos husks removed
1 white onion peeled and halved
3 garlic cloves unpeeled
1-2 serrano or jalapeno peppers whole
1 poblano pepper whole
2 tbsp canola oil
1 tsp salt
½ c cilantro
juice of ½ lime

Instructions

Preheat oven to 400°F. Add tomatillos, onion halves, garlic cloves, serrano peppers, and poblano pepper to a rimmed baking sheet. Toss with canola oil and salt. Roast in oven for 20 minutes, until the tomatillos burst and release their juices and the onion is starting to char. Set aside to cool slightly.
Peel the garlic cloves and remove stem and seeds from the peppers. Pour roasted vegetables and their juices into the bowl of a food processor, along with lime juice and cilantro. Pulse until slightly chunky. If the salsa consistency is too thick, add 1 or 2 tbsp of water. Add more lime or salt to taste.
Divide salsa into two freezer-safe containers or bags and transfer to freezer. When ready to use, remove salsa from freezer and allow to thaw overnight in the fridge or at room temperature for several hours.