What’s Cookin’?
Roasted Tomatillo Salsa Verde…
August 2021 Recipe
Tomatillos are plentiful in our garden this year, but readily available at stores and farmers markets as well.
This bright, tangy roasted tomatillo salsa is delicious and freezer-friendly. Make it spicy or keep it on the mild side. Enjoy!
INGREDIENTS:
– 2 lbs. tomatillos (husked and
cut in half)
– 1⁄2 large white onion, peeled
and roughly chopped
– 1 or 2 fresh chili peppers, either
jalapeño or poblano,
stemmed and seeds
removed for mild salsa
– 4 cloves fresh garlic, peeled
– 2 T oil
– 1⁄2 cup loosely packed fresh
cilantro, washed and
stems removed
– 1 tsp. salt
– 1⁄2 tsp. cumin powder
Juice of 2 limes,
fresh-squeezed
PREP: 10 MINUTES
COOK: 30 MINUTES
COOL AND PROCESS: 20 MINUTES.
TOTAL: 1 HOUR
DIRECTIONS:
STEP 1: Preheat oven to 450 degrees.
Combine tomatillos, onion, garlic and chili
peppers on a roasting pan. Drizzle with a
little oil and toss.
STEP 2: Roast for approximately 30
minutes. Roasted tomatillos will turn from
a bright green color to an olive green.
As they roast, they will break down and
create their own juices. Once done, allow
the roasted tomatillos, onions, garlic and
peppers to cool slightly (about 15 minutes)
before continuing to the next step.
STEP 3: Combine the roasted tomatillos,
onion and chili peppers to a blender or
food processor. Add the fresh cilantro,
lime juice, salt and cumin. Blend until
everything is combined.
STEP 4: Let cool and serve with chips or
add to enchiladas or tacos.
