Oven-Roasted Tomatillo Salsa

Name: Oven-Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 3 pounds tomatillos (color of your choice, husked and rinsed); 1/2 medium onion (quartered (red for purple tomatillos, white for green tomatillos)); 1 fresh chile (stemmed, Serrano or jalapeno work well); 3 cloves garlic (peeled); 1/2 cup cilantro leaves and tiny stems (rinsed and patted dry); 1/2 lime (juiced)

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Prep Time: 15 minutes

Cook Time: 8 minutes

Total: 23 minutes

Servings: 8

Author : Andrea

chiles cilantro red onions

Ingredients

Remove All · Remove Spices · Remove Staples

3 pounds tomatillos (color of your choice, husked and rinsed)1/2 medium onion (quartered (red for purple tomatillos, white for green tomatillos))1 fresh chile (stemmed, Serrano or jalapeno work well)3 cloves garlic (peeled)1/2 cup cilantro leaves and tiny stems (rinsed and patted dry)1/2 lime (juiced)

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Instructions

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Step 1

Spread the tomatillos out on the lined baking sheet stem side down. Place under broiler until charred, about 6 to 8 minutes. Some will crack and release juice, and that’s ok. Add tomatillos and juice to the blender jar.

Step 2

On a dry skillet, toast the onion, chile, and garlic, turning until charred on all sides. Add to the blender jar. (Note: Remove the seeds of the chile if you want a milder salsa.)

Step 3

Add the cilantro and lime juice to the blender jar. Blend all for a few seconds. Pour into a large bowl and serve, or pour into jars and refrigerate for up to 1 week. Can also freeze in plastic containers. I use the Ball Plastic Freezer Jars.