Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 2 1/2 cups
Cuisine: mexican
Ingredients: 1 pound tomatillos, husked and rinsed; 6 cloves garlic, unpeeled; 1 small onion, cut into quarters; 1 1/2 tablespoons olive oil; Salt and freshly ground black pepper; 1 jalapeno, stemmed, seeded, and minced; 1 lemon, juiced; 1 lime, juiced

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Level: Intermediate
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 2 1/2 cups

Level: Intermediate
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 2 1/2 cups

Ingredients

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1 pound tomatillos, husked and rinsed

6 cloves garlic, unpeeled

1 small onion, cut into quarters

1 1/2 tablespoons olive oil

Salt and freshly ground black pepper

1 jalapeno, stemmed, seeded, and minced

1 lemon, juiced

1 lime, juiced

Directions

Preheat the oven to 400 degrees F.
Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.