Roasted Tomatillo Salsa Verde

You might remember these babies that I bought yesterday at the Latino market.

Tomatillos.  Commonly referred to as green tomatoes, their flavor is actually quite different and lends a bright, tart flavor to many latin green sauces.  You might see them in supermarkets still in their papery husks.

I have been wanting to make a Salsa Verde for quite awhile.  Until now, I’ve always bought that jar in the jarred salsa section of the supermarket.

Today I made my first attempt, and I think it’s pretty doggone-good.  In fact, it was more than good.  Served up warm with some tortilla chips? It was wonderful!  And the process was pretty simple from start to finish.  Roast up some veggies, toss them into the food processor, add some spices, and that’s it!  Look how simple this was.

Preheat your oven to 450º F.

Yes that’s very hot, but we really want to kind of char the veggies, or roast them on a very hot temperature.

So, take your tomatillos and cut them all in half.

Drizzle about one-fourth of a cup of olive oil on a lined baking sheet and place all your tomatillos cut side down right onto the baking sheet.

Also cut one jalepeno, and one poblano pepper in half.  Remove the seeds, ribs and stem from the pablano.

DON’T peel 4 cloves of garlic  and cut in half one medium-size onion.  Place all of this onto your baking sheet cut side down with your tomatillos.  Smoosh them all around in the olive oil and then place your pan into your very hot oven.

I like the word smoosh.  I don’t know why.

Check them at about 15 minutes.  Mine took right around 20 minutes and this is what they looked like when they came out. Squeeze the garlic out of their skins.

Dump the whole pan right into your food processor, juice, olive oil and all.

Add in a handful of cilantro, about one-half  of a cup.

Now add in your spices.  Add one-half of a teaspoon of salt and cumin.  Add in one-fourth of a teaspoon of sugar and pepper.  I always add just a teeny bit of sugar to my salsa.  You can’t really taste it, it just does something wonderful to the vegetables.

Oops! I almost forgot – squeeze in about a tablespoon and a half of lime juice.  I used one-half of a pretty good size lime.

Give it another whir and then pour it into a serving dish while it’s still warm.

Garnish with a bit of cilantro.

Now quick, before anyone knows it’s finished, get a little bowl for yourself, and immediately dig in with some tortilla chips.

Good stuff I tell ya…good stuff!

Katie of dishinanddishes.com

Roasted Tomatillo Salsa Verde

10 min

20 min

30 min

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2 T. olive oil

1 pound tomatillos, husks removed (about 8 medium)

1 medium onion

1 poblano pepper, stem and seeds removed

1 jalapeno (or more to taste)

4 cloves garlic, unpeeled

1/2 c. fresh cilantro

1/2 t. salt

1/2 t. sugar

1/4 t. cumin

dash of pepper

half of lime

Preheat oven to broil. Place oven rack on top most slot.

Cut tomatillos, onions, pablano and jalepeno in half.

Drizzle olive oil over lined baking sheet. Place all vegetables cut side down on sheet and smoosh around in oil.

Place in oven on top rack for 10-15 minutes until charring happens on veggies.

Remove from oven and turn veggies over and put back under broiler tops begin to brown and veggies appear softened and roasted (another 5 minutes).

Throw all into a food processor and and cilantro and next five ingredients. Process until smooth about a minute.

Nutrition

Fat

10 g

Protein

10 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

521

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