Roasted Tomatillo Salsa

Recipe by podapo
READY IN: 50mins
SERVES: 6
YIELD: 3 cups
UNITS: US

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
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DIRECTIONS

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