Roasted Tomatillo Salsa

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Prep Time5

Cook Time10

Total Time15

Course: Salsas & Sauces

Cuisine: Mexican

Servings: servings

Calories: 25.8kcal

Author: Priscilla Lawrence

Equipment

Ingredients

5-6 tomatillos about 1 pound
2 serrano peppers or jalapeños
3 cloves garlic
½ white onion
1 teaspoon oil or spray cooking oil
½ cup water
1 handful cilantro
1 lime juiced
2 teaspoons salt more or less to taste
1 teaspoon black pepper more or less to taste

Instructions

Remove the husk of the tomatillos, then rinse them under cold water. Cut the stems of the serrano peppers.
On a foil lined baking sheet, add the tomatillos, onion, garlic and serrano peppers. Drizzle oil over them or use a spray cooking oil. Turn the oven on low broil.
Add the baking sheet to the top rack and broil for 8-12 minutes or until charred, flipping halfway with tongs.
Add the roasted ingredients to a food processor. Add water, cilantro, lime juice , salt and pepper and blitz until fully blended (or consistency of preference).
Transfer the salsa from the food processor into a bowl, scraping the sides with a spatula if needed. Can be served right away, or chilled covered in the fridge for about 1 hour. Enjoy!

Notes

Serrano peppers are more spicy than jalapeños, you can swap them or scrape the seeds and membranes by slicing them in half before roasting if you prefer a milder salsa.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition