Roasted Tomatillo Salsa
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- 4-5 whole(s) tomatillos (about 8 oz) husked, rinsed, and halved
- 2 clove(s) garlic peeled
- 1 jalapeno peppers
- 1/3 cup(s) cilantro chopped
- 1/2 white onion chopped
- 1/2 lime juice
- salt to taste
- Heat a large nonstick skillet over medium-high heat. Lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down. Cook for 3-4 minutes, or until the tomatillos are well browned. Turn everything over and brown the other side (the tomatillos should be very soft). Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board. When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds. Roughly chop and add to the food processor as well. Add 1/4 cup of water, onions, and cilantro to the food processor, and blend to a coarse puree. Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency. Add lime juice and salt to taste (usually about 1/2 t. salt).
This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.
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Roasted Tomatillo Salsa Recipe at a Glance
- COURSE: Dips/Spreads