Try this vibrant Roasted Tomatillo Salsa, a tantalizing condiment that effortlessly blends the freshness of tomatillos, yellow onion, hot peppers, and roasted garlic. Drizzled with oil and seasoned to perfection, the medley roasts to juicy, browned perfection, infusing the salsa with a nuanced depth of flavor. A quick whirl in the food processor brings together the roasted ingredients with lime juice, cilantro, and sea salt, resulting in a harmonious blend of tanginess, spice, and herbal freshness. Perfect for dipping with tortilla chips or enhancing your favorite dishes, this versatile salsa promises a burst of homemade flavors. Store leftovers in the fridge for up to 5 days, ensuring a touch of culinary delight whenever the craving strikes. Elevate your palate with the bold and zesty Roasted Tomatillo Salsa, a delicious adventure in every bite!
Ingredients:
9 medium-sized tomatillos
1 small yellow onion, cut into large chunks
1 to 2 hot peppers
4 unpeeled garlic cloves
2 tablespoons olive or avocado oil, plus extra for drizzling
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1¼ teaspoons sea salt, with additional for sprinkling
Tortilla chips, for serving
Instructions:
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Remove the husks from the tomatillos, rinse to eliminate stickiness, and pat dry. Place them on the baking sheet along with the onion and peppers.
Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add them to the baking sheet.
Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
Remove the garlic from the foil and peel it. Also, remove the stems from the peppers.
In a food processor, combine the roasted tomatillos, onion, peppers, peeled garlic, olive or avocado oil, lime juice, cilantro, and salt. Process until well combined. If the salsa is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Season to taste and serve.
Store any leftover salsa in the refrigerator for up to 5 days.