Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 1/2 cups
Cuisine: mexican
Ingredients: 6 to 8 small tomatillos, husked, rinsed and halved; 1/2 small white onion; 4 to 6 small garlic cloves, peeled; 1 to 2 small jalapeños, cut in half and stem removed (take the seeds out for a milder sauce); 1/2 cup fresh cilantro, stems and leaves; Kosher salt

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 1 1/2 cups

Vibrant tomatillos combined with garlic, jalapeño and cilantro makes an easy and flavorful Mexican-style salsa verde (green sauce) that’s perfect for topping tacos or as a dip for crunchy tortilla chips. Roasting the vegetables in a hot pan gives the salsa depth and is an excellent contrast to the lightly sweet and acidic flavor of tomatillos. One of the advantages of making your own salsa is that you control the amount of heat in it: Leave the seeds in the jalapeños for a boldly spiced sauce or take them out for a milder one.

Level: Easy

Total: 25 min
Active: 15 min

Yield: 1 1/2 cups

Ingredients

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6 to 8 small tomatillos, husked, rinsed and halved

1/2 small white onion

4 to 6 small garlic cloves, peeled

1 to 2 small jalapeños, cut in half and stem removed (take the seeds out for a milder sauce)

1/2 cup fresh cilantro, stems and leaves

Kosher salt

Directions

Heat a large skillet over medium-high heat. Add the tomatillos, onion, garlic cloves and jalapeños. Cook until the vegetables are charred and slightly softened, flipping them with tongs, 4 to 5 minutes per side. Transfer the vegetables to a bowl, cover the bowl tightly with plastic wrap and set aside to steam for 8 to 10 minutes.
Combine the roasted vegetables, cilantro and salt to taste in a blender or food processor. Pulse until the vegetables are finely chopped but still have some texture, 2 to 3 minutes. Serve immediately or refrigerate in an airtight container for up to 1 week.