Tomatillos are wonderful raw, but they take on a fragrant, strong flavor when roasted in the oven. This succulent Roasted tomatillo salsa makes a fabulous topping for roasted or grilled turkey and fish and is perfect with corn tortillas. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Roasted Tomatillo Salsa Roasted Tomatillo Salsa Recipe | CHEFBear.net PT30M Serves 6 2 Pounds Fresh Tomatillos 2 N/A Fresh Jalapeno Peppers 1 Medium White Onion 4 Tablespoons Olive Oil 4 Cloves Garlic 1/2 Cup Fresh Cilantro Leaves 1/2 N/A Lime 1 Teaspoon Kosher Salt Place onion wedges, jalapenos and tomatillos on a baking sheet, drizzle with olive oil and toss to coat. Roast vegetables about 7 minutes. Remove from oven, add garlic, turn vegetables over and roast another 7 to 8 minutes until slightly charred and tender. Slit open and remove seeds and stems from jalapenos. Peel garlic and add to a food processor along with rest of the roasted vegetables, lime juice, cilantro and 1 teaspoon salt. Pulse until just chunky not smooth. With the motor running add 3 tablespoons of oil and pulse until salsa is runny not combined. Taste and adjust seasoning to your liking.

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa Recipe


Tomatillos are wonderful raw, but they take on a fragrant, strong flavor when roasted in the oven. This succulent Roasted tomatillo salsa makes a fabulous topping for roasted or grilled turkey and fish and is perfect with corn tortillas.

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Recipe Information

Flavor Profile

American

Protein

Vegetables

Category

Side Dishes

Serves

6

Total Time

30 Minutes

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Ingredients

      • 2 Pounds Fresh Tomatillos (Husked & Well Rinsed)
      • 2 Fresh Jalapeno Peppers
      • 1 Medium White Onion (Quartered)
      • 4 Tablespoons Olive Oil
      • 4 Cloves Garlic (Unpeeled)
      • 1/2 Cup Fresh Cilantro Leaves
      • 1/2 Lime (Juiced)
      • 1 Teaspoon Kosher Salt

Directions

  1. Place onion wedges, jalapenos and tomatillos on a baking sheet, drizzle with olive oil and toss to coat. Roast vegetables about 7 minutes. Remove from oven, add garlic, turn vegetables over and roast another 7 to 8 minutes until slightly charred and tender.
  2. Slit open and remove seeds and stems from jalapenos. Peel garlic and add to a food processor along with rest of the roasted vegetables, lime juice, cilantro and 1 teaspoon salt. Pulse until just chunky not smooth. With the motor running add 3 tablespoons of oil and pulse until salsa is runny not combined. Taste and adjust seasoning to your liking.



Nutrition & Cost Facts

Calories

144 kcal

Carbs

12 g

Fat

10 g

Protein

1 g

Cost Per Serving

$0.95

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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