Roasted Tomatillo Salsa

READY IN: 50mins
Recipe by podapo

Another recipe I got watching Emeril Lagasse on the Food Network Channel. I also make it a hair different for my family’s tastes but will submit as written by Emeril.

Top Review by Sandi (From CA)

I REALLY played with this recipe and that's why I'm not going to rate it at this time, but eventually I'll follow the directions. I just didn't have everything in the house to make it properly, but I was determined to follow the essence of the recipe. That said, I used 3 tomatillos, 1 heirloom tomato, 1 green bell pepper, 1 pasilla chili, some pepperoncinis and everything else as the original. (I told ya I changed it, po!) ;) Anyway, what I got was outstanding. Roasting the veggies gave it a deliciously deep flavor that we both really enjoyed. I made Karen From Colorado's Recipe #117490 (tweaked that puppy, too) to go with it -- nice combo. Thanks, my friend!

Ingredients Nutrition

  • 12 lb tomatillo, husked and rinsed
  • 1 head garlic, with the top 1/4 removed
  • 1 red pepper
  • 1 yellow pepper
  • 1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead)
  • 1 -2 tablespoon olive oil
  • salt & pepper
  • 12 cup minced onion (I prefer red)
  • 1 lemon, juice of
  • 1 lime, juice of

Directions

  1. Heat oven to 400°.
  2. Put the tomatillos, garlic and peppers on a baking sheet.
  3. Drizzle with the olive oil, season with salt and pepper.
  4. Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
  5. Remove from oven and place the tomatillos in a food processor.
  6. Squeeze the garlic cloves in the food processor.
  7. Peel, seed the peppers and place in the food processor.
  8. Add onions, juice of lemon and lime to the veggies.
  9. Pulse until the mixture is fully incorporated but not pureed.
  10. Season the salsa with salt and pepper.

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