Description
A simple recipe for roasted tomatillo salsa. Roasting the tomatillos brings out a sweet, smoky flavor, perfect for dipping chips or topping tacos.
Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 1–2 jalapeños, stemmed (seeds removed for less heat)
- 1/2 white onion, quartered
- 2 cloves garlic, unpeeled
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
Instructions
- Preheat your oven or grill to 400°F (200°C).
- Place the tomatillos, jalapeños, onion, and garlic on a baking sheet.
- Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred.
- Let the vegetables cool slightly.
- Peel the garlic cloves.
- Transfer the roasted tomatillos, jalapeños, onion, and garlic to a blender or food processor.
- Add the cilantro, lime juice, and salt.
- Pulse until you reach your desired consistency. You can make it chunky or smooth.
- Taste and adjust seasoning if needed.
- Serve your roasted tomatillo salsa warm or chilled.
Notes
- For a spicier salsa, leave the seeds in the jalapeños.
- You can also char the vegetables directly on a gas stove burner for a smokier flavor.
- This roasted tomatillo salsa is best served within a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salsa
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg