Fresh, Tart and Spicy Roasted Tomatillo Salsa recipe, also knows as the Salsa Verde!
Ingredients
1½ pounds tomatillos, husked and rinsed
1 medium white onion, quartered lengthwise and halved crosswise
2 jalapeños (1 for less spicy, 2 for medium spicy and 3-4 for extra/super spicy)
6 cloves garlic, skin on, smashed
1 cup cilantro
2 tablespoon lime juice ( or to taste)
Kosher salt, to taste
½ teaspoon granulated sugar
Method
Remove the husks from the tomatilloes and give them a quick rinse.
Halve tomatillos and jalapenos. Cube the white onion and separate the garlic cloves.
Preheat oven to 450 degrees. Place veggies in single layer on a baking sheet. Drizzle in some olive oil and season with a pinch of salt. Bake 15-20 minutes, flipping the vegetables at the 10 min mark. The tomatillos should be charred, softened, and oozing juices.
To get that extra charred flavor, put the oven on broil mode for 5 mins. Keep an eye, this is the crucial time to ruin the whole recipe! Do not move away from the oven ( I have done that a few times if you can tell.)
Add roasted veggies (including juices that collected after roasting + skin of garlic removed ) and remaining ingredients to a blender or food processor; blend until desired consistency.
Adjust the salt/sugar/lime juice to your taste.
Serve with yellow or white corn tortilla chips for dipping.
My Notes
The seeds from the jalapeño pepper can be removed before roasting to go easy on the heat.
Allow couple of hours for the flavors to mingle or If you are like me just dig in.
Can be stored in the refrigerator for up to 2 weeks.
To freeze this, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least ½" headspace for expansion when frozen.
This recipes also works great in mexcian rice dishes, enchiladas, tacos etc. as well.
Recipe by at https://www.urbancilantro.com/roasted-tomatillo-salsa/