Roasted Tomatillo Salsa
Grab some homemade chips, pour a warm bowl of this salsa and enjoy an authentic Mexican classic.
I’m still so surprised when people tell me they have never heard of a tomatillo.
If you’ve eaten mexican food – chances are, you’ve eaten them without knowing. They are usually the base for the most incredible green sauces and marinades. Tomatillos, also known as mexican husk tomatoes, are in the nightshade family. These little green balls taste similar to tomatoes, but are less sweet.
These tart fruits are delicious raw or cooked and bring so much flavor to cooking. This salsa is the favorite amongst my friends, for its mild heat and bold flavor. Keeping the seeds in this recipe is what truly feels like home, though.
So grab some homemade chips, pour a warm bowl of this salsa and enjoy an authentic Mexican classic – made with love xx
Roasted Tomatillo Salsa
Ingredients
- 15 tomatillos, husked removed *
- 2 poblano pepper – medium sized, whole
- 2 jalapeno, whole
- 10 garlic cloves, skin on
- ½ white onion, skin removed
- 2-3 roma tomatoes, whole
- ½ cup cilantro, chopped (packed tight)
- 4 tbsp lime juice
- 1 tbsp salt
- ½ tbsp cumin powder
- ¼ tbsp pepper
Instructions
- Preheat oven to 450 degrees
- Line 2 baking sheets with parchment paper
- Lay the husked tomatillos, whole poblano pepper, whole jalapeno, whole garlic cloves, white onion and whole roma tomatoes on the lined baking sheets – spreading them out *
- Roast them in the oven for 20-30 minutes, flipping over half way *
- Carefully remove skin from garlic, to expose the golden roasted inner
- Carefully remove the stems from the peppers (i keep the seeds intact)
- Add all roasted elements into a blender or food processor, along with all remaining ingredients
- Blend until smooth
- Enjoy warm, room temp or chilled
