Roasted Tomatillo Salsa
This roasted tomatillo green chili salsa is fresh, tangy, and has the perfect spice. Use as a dip for chips or make a batch of enchiladas verde. Roasting everything beforehand brings out the intense flavors of the tomatillos, jalapeños, and onions then blended up with some fresh cilantro and limes.
Servings: 8 People
Calories: 61kcal
Ingredients
- 2 pounds Tomatillos Husks removed, washed and quartered.
- 2 Jalapeno Peepers (Medium Size) Diced with seeds removed. Can also be left out.
- 1 Medium Yellow Onion Diced in large pieces
- 4 Garlic Cloves Peeled and smashed
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- Pinch of Cayenne more if you want it spicier.
- ¼ Cup Cilantro leaves
- Juice from 2 Limes
Instructions
- Preheat the oven to 425 degrees.
- Prepare a rimmed baking sheet by lining with aluminum foil. Set aside.
- Prepare the tomatillos by removing the papery skins and wash the sticky film off with water, then dry and cut into quarters.
- In a large mixing bowl, add the cut tomatillos, diced onion, smashed garlic, and jalapeño pepppers.
- Drizzle in the olive oil and toss to coat.
- Sprinkle in all the spices and salt.
- Mix really well until everything is evenly coated.
- Dump everything onto the baking sheet and arrange in a single layer.
- Place in the oven and roast for 20-25 minutes or until the tomatillos are lightly charred and bubbling.
- Remove from oven and allow to slightly cool.
- Carefully take the foil and dump everything into a blender or food processor. Be sure all the oils and liquids are included.
- Add in cilantro and lime juice.
- Run until the salsa is pureed or to your desired consistency.
- Add to a serving bowl, or jar, and place in the refrigerator and allow to chill for at least 2 hours, up to overnight.
Notes
Ingredient Notes:
Tomatillo: Raw tomatillos are a small green fruit that looks like a little tomato with a papery husk wrapped around it. When the husk is removed the tomatillo is left with a sticky residue. Give it a good wash before using.
Jalapeño Pepper: This can easily be substituted for your favorite hot pepper.
Make it Smoky - This salsa can also be roasted in a Traeger to give it a great smoky taste. Follow the instructions the same but smoke at 425 on the smoker instead of the oven.
How to Freeze: Keep in a freezer safe jar or container and store in the freezer up to 6 months. Make sure when freezing, you leave a little extra room (about ½") of headspace to allow for it to expand.
To thaw, place jar in the refrigerator the day before you want to use it to give it time to fully thaw.
Nutrition
Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 346mg | Fiber: 3g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg