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Roasted Tomatillo Salsa

Rather than buying tomatillo salsa already made, treat yourself with a homemade salsa. It's easy to make and super cheap. And you can control the heat, salt and acid. Toss tomatillos in the oven, blend and dip.

Course Appetizer
Cuisine Mexican
Keyword salsa, tomatillo
Servings 1 1/2 cups

Ingredients

  • 1 lb. of tomatillos 10-12, husks removed and rinsed well
  • 1/2  large onion cut into quarters with the skin removed
  • 1 serrano or jalapeno
  • 1 1/2 teaspoons canola oil
  • Juice of 1 lime approximately 1 1/2 tablespoons
  • 1/2 cup of cilantro
  • 1/2 tsp. salt
  • 1/2 avocado optional, but it will make it a super creamy salsa

Instructions

  1. Put oven on broil.
  2. Place the washed tomatillos on a not-so-nice baking sheet or one that is lined with parchment paper...the juice from the tomatillos will sometimes burn on the pan making for a dirty job for the dishwasher.
  3. Add the two pieces of the quartered onion and the jalapeno. Drizzle with a little canola oil, about 1 1/2 teaspoons, sprinkle a little salt and toss to combine.
  4. Place the baking sheet in the oven on the top rack and broil for 15-20 minutes. Halfway through the cooking time, flip (just like you would a steak on the grill) the tomatillos, onions and jalapeno so that the other side gets cooked.
  5. You'll know it's ready when some of the tomatillos split in half and everything is charred. Remove pan from the oven and let cool for 5 minutes.
  6. Meanwhile, cut the top off the jalapeno and then cut it in half lengthwise. Remove the seeds of both halves or just one half if you would like to keep a little heat in the salsa.
  7. Place the tomatillos, onion quarters and deseeded and stemmed jalapeno in the blender, along with any juice that remains in the pan. Add the cilantro, salt and lime juice and blend until everything is pureed to perfection. If using avocado, add it now and puree again quickly.

  8. Pour into a serving bowl and serve with tortilla chips, Fritos, chili con queso, etc. This salsa is good served cold, room temperature or warm.
  9. Any leftover salsa will keep up to five days in the refrigerator.