I was excited to spot tomatillos at my local farm stand this week. They seem to have such a short growing season here in Colorado that I can’t resist buying them when I see them. And then, of course, I couldn’t resist making some Roasted Tomatillo Salsa!
I always roast the tomatillos first, along with some of the other salsa ingredients, to give it a bit of a smoky flavor. Once your veggies are roasted, it just takes a minute to pulse everything together in the food processor.
I usually use one or two jalapenos, depending on their size and whether or not we want a spicy salsa.
This tomatillo salsa is great in tacos, and burritos, or on enchiladas, but we enjoy it most with our favorite tortilla chips.Print
- 10-12 medium tomatillos, husked and cleaned
- 1-2 small jalapenos, halved and seeded
- 1 small onion, quartered
- 3-4 garlic cloves, peeled
- 1-2 tablespoons olive oil
- 1-2 handfuls fresh cilantro
- Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Place tomatillos, jalapenos, onion and garlic cloves on a large baking sheet and drizzle with olive oil. Roast for 10-15 minutes or until vegetables start to brown. Remove from oven and cool.
- Place roasted vegetables in the bowl of a food processor and process until well blended.
- Add fresh cilantro and process for another minute or two. Season with salt and pepper, to taste.
- Serving Size: 6
Who Dished It Up First: Adapted from She Wears Many Hats.