This is just a quick post with a tasty recipe for roasted tomatillo salsa. My husband said it was the best tomatillo salsa he has every tried, so thought I should share it!
We hope you enjoy the 4th!
Roasted Tomatillo Salsa
makes about 1 cup
Recipe notes: 1) you can use cilantro in place of papalo, but I would add 3 or 4 times as much; 2) broilers vary widely, so keep a close eye on ingredients in the oven.
- 12 ounces (about 20) tomatillos, husk removed, cleaned, and cut in half lengthwise
- 2 small or 1 medium jalapeno, stem removed and cut in half lengthwise (remove seeds and ribs for a less spicy version)
- 1/2 medium yellow onion (about 4 ounces), peeled and sliced 1/4″ thick
- 1 large garlic clove, unpeeled
- 1/2 teaspoon minced papalo
- 3/4 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons water (more if you want a thinner salsa)
- Adjust oven rack to the upper position and pre-heat the broiler to high.
- Line a rimmed baking sheet with aluminum foil. Place the tomatillos and jalapeno cut side down on the baking sheet. Add the onion and garlic clove to the baking sheet and spread all ingredients evenly. Broil for about 5-7 minutes, or until most ingredients are blistered and blackened. You may need to remove the blackened items and return the rest to cook under the broiler for a few more minutes. Once cool enough to handle, peel the garlic clove.
- Transfer all ingredients to a blender and blend on high until ingredients are fully broken down and incorporated, about 15 seconds. Taste and adjust seasoning if needed.