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Roasted Tomatillo Salsa gets its intense robust flavors by roasting the vegetables in olive oil and salt and pepper before blending.
Tomatillos are known as the Mexican Husk Tomato because they are covered in a light natural paper casing. In order to use or eat a tomatillo, you must first remove the husk. Once the husk is removed, you might be surprised to find that it has a sticky covering. But it’s easy to clean off that sticky film by holding it under cool water and gently rubbing the skin.
I recently read that the sticky covering is actually a protective layer from insects while the tomatillos are growing. If an insect gets through the husk, the film provides a second layer of protection.
This recipe has an intense robust flavor by roasting the tomatillos, onion, garlic an jalapeños before blending into a top shelf salsa.
Roasted Tomatillo Salsa
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- 10–12 tomatillos – husk removed and cleaned to remove the sticky film covering
- 2 large onions – diced into quarters
- 2 jalapeños
- 1 whole garlic clove
- 2–3 Tablespoons of extra virgin olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°.
- Cut the top off the whole head of garlic, exposing the individual cloves…do not remove any of the skin.
- Rub the top of the head of garlic with a little bit of olive oil.
- Slice the jalapeños in half, length wise.
- Remove the seeds from one of the jalapeños (if you like your salsa on the mild side, then remove the seeds from both).
- Place the whole garlic clove, onion, tomatillos and jalapeños on to a cookie sheet.
- Toss them with the olive oil and liberally salt and pepper them.
- Bake for 20-25 minutes, stirring them once.
- Cool the vegetables for 1 hour so they are at room temperature.
- Place all ingredients into a food processor or a blender (make sure you get the juices and oil from the roasting pan) and blend by using the pulse mode until you everything is mixed and chopped but still have texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
If you love this recipe, you will also love Baked Turkey Empanadas, Easy Tomatillo Chicken, and Healthy Crunchy Parmesan Chickpeas.
If you are looking for a great little food processor I recommend the Hamilton Beach 10-Cup Food Processor, with Bowl Scraper
SHOUT OUT – if you love this recipe, leave me a comment!
I love a good salsa verde and this looks just right.
James, Roasting the vegetables really brings out the robust flavors in this recipe.
I could definitely eat that whole bowl in one sitting! This salsa looks so fresh and tasty. Going to be trying this one soon 🙂
My son devoured this in minutes! It’s now a regular at our house.