Roasted Tomatilla Salsa
Originally by Our Best Bites - photos by Sharon Anne
Olive oil spray (or regular)
1 lb tomatillos, husks removed and rinsed
3-4 garlic cloves, unpeeled
1 med onion, peeled and quartered
1 jalapeno pepper, cut in half lengthwise
(seeded or not)
2 green onions (cut into 2-inch pieces)
1 fresh lime, juiced*
1/2 cup cilantro, chopped
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
*If serving w/ lime-flavored chips, consider only adding a 1/2 lime, juiced.
DIRECTIONS
First preheat oven to 500°F. Then spray (or smear) a foil-lined baking sheet with olive oil; set aside.
Prep tomatillos, removing stems and blemishes (if any); place with unpeeled garlic, onion and jalapeno halves onto the foil, spray or drizzle with additional oil until nicely coated.
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Roast the veggies 15 minutes. It's that easy; if they haven't charred enough by then, simply crank up the broiler to high, cooking 3-5 more minutes, or until the skins blister and turn black. Remove pan from oven for veggies to cool.
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Once cool, squeeze the roasted garlic from, releasing the soft, roasted garlic clove into the work-bowl of a
food processor (or blender jar). Add the roasted veggies and remaining ingredients, seasonings to taste.
Pulse until processed to the desired consistency. Note: Once completely cooled, especially chilled the salsa thickens up beautifully. Transfer salsa to a serving dish, garnish with a cilantro sprig and serve with chips.
Delicious as written, but since I am such a cumin fan, I think I will add that next time, plus oregano, like some processed, canned recipes include.
Labels: Salsa and Sauces
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Once cool, squeeze the roasted garlic from, releasing the soft, roasted garlic clove into the work-bowl of a food processor (or blender jar). Add the roasted veggies and remaining ingredients, seasonings to taste.