During the summer most of our recipes are inspired by our local farm produce. This week our farmer had a basket full of tomatillos with a note to “help yourself to as many as you’d like”. So of course I picked up a handful of them with visions of Chicken Chili Verde Enchiladas in mind. Did you know some tomatillos are purple? Not to worry, the salsa is still green.
Roasting the vegetable before making into salsa brings out the sweetness of the tomatillos and adds caramelization to the onions and peppers.
Roasted Tomatillo SalsaCourse: AppetizersCuisine: Mexican
7 Tomatillos, medium size (I used 5 medium plus 4 small as pictured)
1 medium Jalapeno
1 small Onion
4 fresh Garlic cloves
2T Sunflower Oil
1/2 bunch of Cilantro, leaves and stems
Juice from 1 Lime
1 teaspoon coarse Salt
- Peel and chop onion into smaller chunks
- Remove stem from jalapeno and cut into thirds
- Peel tomatillos and rinse off the sticky residue
- Peel garlic
- Toss above with sunflower oil and roast on baking sheet at 425 in oven for 20 minutes, or air fryer for 10 to 12 minutes.
- After veggies are roasted, place all ingredients including the cilantro and lime juice into a food processor and pulse to desired consistency.
- Enjoy with tortilla chips or use in one of the recipes below.
- Equal parts salsa and sour cream mixed together are a great topping for pork nachos or loaded taco potatoes.
- Store in glass air-tight container in refrigerator for up to 6 days.