Roasted Tomatilla Salsa
Originally by Our Best Bites – photos by Sharon Anne
Olive oil spray (or regular)
1 lb tomatillos, husks removed and rinsed
3-4 garlic cloves, unpeeled
1 med onion, peeled and quartered
1 jalapeno pepper, cut in half lengthwise
(seeded or not)
2 green onions (cut into 2-inch pieces)
1 fresh lime, juiced*
1/2 cup cilantro, chopped
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
*If serving w/ lime-flavored chips, consider only adding a 1/2 lime, juiced.
First preheat oven to 500°F. Then spray (or smear) a foil-lined baking sheet with olive oil; set aside.
Prep tomatillos, removing stems and blemishes (if any); place with unpeeled garlic, onion and jalapeno halves onto the foil, spray or drizzle with additional oil until nicely coated.
Roast the veggies 15 minutes. It’s that easy; if they haven’t charred enough by then, simply crank up the broiler to high, cooking 3-5 more minutes, or until the skins blister and turn black. Remove pan from oven for veggies to cool.
Once cool, squeeze the roasted garlic from, releasing the soft, roasted garlic clove into the work-bowl of a food processor
(or blender jar). Add the roasted veggies and remaining ingredients, seasonings to taste.
Pulse until processed to the desired consistency. Note: Once completely cooled, especially chilled the salsa thickens up beautifully. Transfer salsa to a serving dish, garnish with a cilantro sprig and serve with chips.
Delicious as written, but since I am such a cumin fan, I think I will add that next time, plus oregano, like some processed, canned recipes include.