Something magic happens to tart and tangy tomatillos when they are roasted. They become sweet. They become divine. I am so in love.
This salsa is so naturally sweet and creamy, with a “just-right” spicy kick. And this is SO easy to make – just roast them real quick, then zap in the processor. I will be on a mission to see how many ways I can use this. So stay tuned…
Roasted Tomatillo Salsa (Salsa Verde)
- 1-1/2 lb tomatillos, husked
- 1 medium yellow onion, quartered
- 2 garlic cloves
- 1 jalapeno
- 1 t cumin
- 1/4 t dried oregano
- 1/2 t kosher salt
- 1/2 c cilantro leaves
- juice of half a lime
Heat oven to 400F. Place the tomatillos, onion, jalapeno, and garlic cloves on a rimmed bake sheet. Bake at 400F for 20 minutes until everything is slightly softened and a little charred. Transfer all to a food processor or blender including any juices that escaped the tomatillos. Process in pulses until desired consistency, making sure any large chucks are broken down. Yield: 3 cups.