Roasted Tomatillo Salsa

Posted on Jul 19, 2013

Tomatillo salsa. Salsa verde. Green salsa. Call it whatever you like. It’s amazing stuff. I wait anxiously each year to see tomatillos appear at the markets. These tomatillos are from Northridge Organic, and I was thrilled when I saw them.

I’ve tried many recipes over the past few summers, many of which have added lots of various peppers, and I’ve discovered that I like the salsa as simple and pure as possible. I like to highlight the tomatillo flavor, not the other ingredients.

And so to begin:

Remove any smoke detectors near your kitchen and turn your kitchen fan on high. Things are about to get smokey.

Preheat the oven to 400 degrees.

Start by gathering:

about 20 tomatillos 

tomatillos 2

tomatillos 3

Remove the husks from the tomatillos and rinse them in a colander. If using more, adjust the other ingredients accordingly.

Spread the tomatillos on a baking sheet. Also add:

one large, or two small, jalapenos, halved twice and seeds/membrane removed. 

I only used one because it was huge. They ones I currently have are from my dad’s garden and are the size of my palm. If you want your salsa to be extra spicy, don’t remove the seeds and membrane from the jalapeno.

Also add:

One clove of garlic, peel still on

The peel allows the garlic to roast without burning. Sprinkle all of the ingredients with salt and pepper and drizzle with olive oil. Stick the baking sheet in the oven and roast for at least 15 minutes. They will start to burst and the pan will start to smoke. Don’t panic. That’s normal. You want them to char slightly for flavor. When they’re done, they will look like this:

roasting pan

Let cool on the pan for a minute. In the meantime, get out your food processor. Add:

1/4 cup of yellow onion, roughly chopped

1 hand full of cilantro

Also carefully add the tomatillos, jalapeno, and garlic (don’t forget to remove the peel!). Be sure to scrap in any juices from the pan. Give the mixture a few pulses and then puree until smooth.

Pour into a bowl. Taste and add salt and pepper, if needed. Also a few drops of lime juice. Add a little at a time and taste until it’s at your liking. I have found that it doesn’t need much.

salsa

This salsa is wonderful warm.

Serve with my homemade chips or poor on top of enchiladas (recipe coming soon!).