I love tomato-based salsas with frittatas, chips and Pork Carnitas but I wanted an alternative for variety so this Roasted Tomatillo Salsa fits the bill. Roasting it in the oven together with the other ingredients add a nice smoky flavor to the citrusy base. I was literally eating this by the spoonful to “taste-test” while I was preparing it!
Combining basic ingredients such as tomatillos, onions, garlic and peppers makes this Roasted Tomatillo Salsa so good on everything. Eating a bland chunk of chicken breast? Add some Roasted Tomatillo Salsa. Plain scrambled eggs that make you go ho hum? Add some Roasted Tomatillo Salsa. Bland food rejoice because this salsa is your ultimate savior!
I like using jalapenos to give it a little bit of a kick without being too spicy. If spicy salsa is your jam, swap it out for serrano or habanero peppers. This recipe makes a lot so I pour half into a freezer-safe jar like this one, label it and keep it in the freezer for future use.
Don’t forget to make some Pork Carnitas to go with this Roasted Tomatillo Salsa!
Roasted Tomatillo Salsa
- cooking oil spray
- 1 lb tomatillos skins removed and quartered
- 1 medium onion quartered
- 2 jalapenos stems removed and halved
- 3 large cloves of garlic peeled and smashed
- 1 cup cilantro chopped and loosely packed
- 2 tbsp lime juice
- sea salt to taste
Preheat oven to 375F.
Lightly spray a baking sheet with oil.
Place tomatillos, onion, jalapeno and garlic on the baking sheet.
Bake in the oven for 15 minutes.
Turn oven on high broil and broil for 5-8 minutes until everything is slightly charred but not burnt.
Remove from the oven and let it cool for 10 minutes.
Place roasted tomatillos, onion, jalapeno and garlic in a food processor.
Add cilantro and lime juice.
Pulse for a few seconds until desired salsa consistency is obtained.
Season with sea salt to taste.