Tomatillos! Not only are they adorable and fun to say, they make a pretty rad salsa, too. We’re big fans of tomatillos, especially when they come from my mother-in-law’s gardens. :) In this recipe you roast the tomatillos in the oven to bring out the flavor. The result is fresh, delicious, and a great way to make some pretty fancy tacos!
Roasted Tomatillo Salsa
1 1/2 pounds fresh tomatillos
5 fresh serrano chiles (or less for a milder salsa)
3 garlic cloves, peeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons fresh lime juice
2 teaspoons coarse salt
Turn the oven on to broil.
Remove tomatillo husks and rinse under warm water to remove stickiness. Cut them in halves and lay on a baking sheet. Peel and crush garlic, adding to the baking sheet. Drizzle with olive oil, salt, & pepper.
Broil tomatillos and garlic for about 8 minutes, until slightly browned.
Chop onions and serrano chiles (removing seeds). (Note: I learned these can burn your skin, so be careful not to touch anything and wash your hands thoroughly after chopping.)
Once the tomatillos and garlic has cooled, combine with onions, chiles, cilantro, lime, and salt and puree in a blender or food processor. (Pulsing works nicely to keep it a little chunky.)
Top with fresh pepper and cilantro.
Serve immediately or refrigerate in a sealed container to enjoy throughout the week.
Enjoy with chips or delicious veggie tacos!