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
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.