Roasted Tomatillo Salsa

Share this post

tomatillo-salsaRecipe by Rebecca Dienner for The FuitGuys

INGREDIENTS
1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well
1–3 hot peppers, depending on heat preference (such as jalapeño, Fresno, serrano, etc.), stems, seeds, and membrane removed, finely chopped
2 large cloves garlic, with husks on
2 teaspoons vegetable oil
½ cup fresh cilantro, rinsed and roughly chopped
¼ cup white onion, finely chopped
¼ cup fresh lime juice
1 teaspoon ground cumin spice
Salt and pepper to taste

PREPARATION

  • Set your oven to broil.
  • Toss tomatillos, peppers, and garlic with vegetable oil on a rimmed baking sheet.
  • Position oven rack on your second to top highest possible placement in the oven and broil the vegetables until softened, and slightly blackened, about 5–8 minutes.
  • The tomatillos may release their juices, which are full of flavor.
  • Remove garlic husks and place garlic cloves in a blender.
  • Using a rubber spatula, scrape remaining roasted vegetables and their juices into the blender.
  • Add cilantro, lime juice, and cumin and blend to a coarse puree.
  • Pour salsa into a bowl and mix in the chopped onion, salt, and pepper to taste.

Makes about 1 cup. Prep time, 10 minutes; cook time 5–8 minutes.

Sign up for our monthly newsletter

 

More recent articles:

Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016
Food:
Easy work lunch recipes to keep you cool on hot days
July 18, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.