This is definitely one of my most favorite salsas. Now that the tomatillos in our garden are finally starting to come on, I’m making this like crazy! I’ve tried several variations of tomatillo salsa and this has become my favorite. I usually prefer a green salsa over a red salsa. Perhaps it’s the extra tang that comes from a tomatillo. And, a roasted tomatillo . . . don’t even get me started. I love how this recipe instructs us to roast all the veggies. It definitely gives it a nice, roasted flavor and the roasting helps to bring out the sweetness of the tomatillos, garlic, and onion! SO GOOD!
Another great thing about the salsa (as with most salsas), it’s pretty darn low in calories and it’s made primarily of veggies. So, in my book . . . this stuff is “free” and we can eat as much as we want. Unfortunately the baked 9-grain chips (Tostito Brand) are another story! So, let’s focus on putting this delicious salsa on our eggs, potatoes, over chicken, alongside these Taquitos, or eating it by the spoonfuls out of it’s container. It’s really that yummy!
Roasted Tomatillo Salsa
Adapted from Our Best Bites
1 lb. tomatillos, husks removed (about 6 medium)
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeño pepper, cut in half lengthwise (remove seeds & membranes for less heat)
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped cilantro
juice of 1-2 limes (depending on how “juicy” you want your salsa)
1/4-1/3 cup chopped green onions
Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.
After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.
Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips.
Makes Approximately 2 Cups.
Nutritional Information (Per Tablespoon)
Fat: 0.6g (0.1g – Sat.)