Hey there! So, I gotta tell you about this roasted tomatillo salsa that has become a staple in my kitchen. It all started when I found myself with a surplus of tomatillos (you ever buy too many veggies at the farmer’s market?). I was determined not to let them go to waste, so I roasted them up with some other odds and ends from the fridge. Boom, a delicious salsa was born! Now, my family can’t get enough of it—and honestly, neither can I.
Why You’ll Love This
I make this whenever I need a quick, flavorful snack that makes me look like I’ve got my life together (whether I do or not is a different story). My family goes wild for it because it’s the perfect blend of tangy and spicy. Plus, it’s a great way to jazz up anything from tacos to scrambled eggs (trust me, it’s a game-changer). I used to be intimidated by the idea of roasting tomatillos, but once I got the hang of it, it became my culinary happy place.
Ingredients
- 1 pound tomatillos, husks removed
- 2-3 jalapeños (or less if you’re not into heat)
- 1 medium onion, quartered
- 3 cloves garlic (I sometimes cheat with garlic powder when I’m feeling lazy)
- A handful of fresh cilantro
- Juice of 1 lime (or lemon in a pinch—my grandma swore by it!)
- 1 teaspoon salt (or to taste)
- Optional: a dash of cumin for some warmth
How to Make It
- Preheat your oven to 400°F. Trust me, it’s worth turning on the oven for this.
- Place the tomatillos, jalapeños, onion, and garlic on a baking sheet. Drizzle with olive oil if you’re feeling fancy. Roast for about 15-20 minutes, until the veggies are charred and soft.
- Let them cool a bit (I’ve burned my tongue more times than I care to admit). Then, toss everything into a blender or food processor.
- Add the cilantro, lime juice, and salt. Blend until smooth. This is my favorite part—I love sneaking a taste here because, why not?
- Adjust the seasoning if needed. You might want more salt or lime juice depending on your taste (or, you know, mood).
Notes
I discovered through trial and error that roasting the garlic can mellow it out a bit too much. If you like a stronger garlic kick, add a fresh clove after blending.
Variations
Once, I added a ripe avocado to the mix and it came out creamy and delicious. Another time, I tried roasting the lime (not so great, trust me). Experimenting is half the fun, right?
Equipment
A baking sheet is ideal, but I’ve thrown everything into a cast-iron skillet before—works just as well. If you don’t have a blender, a hand mixer can do in a pinch (or just a good ol’ fork and some patience).
Storage Information
This salsa keeps well in the fridge for about a week, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
My favorite way to serve this salsa is slathered over grilled chicken or with a big bowl of tortilla chips. We even pair it with our weekend omelets. It’s a versatile little gem!
Pro Tips
I once tried rushing the roasting step and regretted it because the flavors just weren’t the same. Patience really is a virtue here, I suppose.
FAQ
Can I use canned tomatillos? Sure thing! But fresh ones have a more vibrant taste. If you’re in a pinch, canned will do.
What if I don’t have fresh cilantro? You can use dried cilantro, though it might not pack quite the same punch. I’ve even used parsley in a moment of desperation!
Is this salsa spicy? It can be! Adjust the jalapeños to suit your spice level (I like mine with a bit of a kick).