Roasted Tomatillo Salsa
You say tomato, we say tomatillo salsa. Let the chips fall where they may with this super Southwestern dip. Featuring tomatillos as the main ingredient, this salsa is guaranteed to be a real crowd pleaser. If some like it hot, they'll love this recipe.
At a glance
1/2 lb. tomatillos, husked, cored and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1 jalapeño, stemmed, seeded and minced (Use a milder chili pepper)
1/2 tbsp. olive oil
Salt and pepper to taste
1/2 cup minced onions
1 lemon, juice
1 lime, juice
Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15-20 minutes. Remove from oven and place the tomatillos in blender. Squeeze the garlic cloves in blender. Peel, seed the peppers and place in the food processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully incorporated. Season the salsa with salt and pepper.
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