Description
A delicious roasted tomatillo salsa perfect for tortilla chips or as a topping for your favorite dishes.
Ingredients
Scale
- 1 pound tomatillos, husked and halved
- 1 cup fresh cilantro leaves
- 4 cloves garlic, unpeeled
- 2 tablespoons freshly squeezed lime juice
- 1 jalapeño, halved (seeds removed for milder salsa)
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C). Place halved tomatillos on a baking sheet and drizzle with olive oil. Roast for 15-20 minutes until softened and slightly charred.
- In the last 10 minutes, add unpeeled garlic cloves and the halved jalapeño to the baking sheet.
- Once roasted, squeeze the garlic from its skin into a blender along with tomatillos, jalapeño, cilantro, lime juice, and salt. Blend until smooth but slightly chunky.
- Taste and adjust seasoning or lime juice if needed.
- Serve with tortilla chips or as a topping for your favorite dishes.
Notes
- For a spicier salsa, keep the seeds in the jalapeño.
- This salsa can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 1
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0