Roasted Tomatillo Salsa
Learn how to make easy homemade tomatillo salsa at home. Tips and tricks to pick the right ingredients and make restaurant quality salsa at home!
Servings: 3 cups
- 12-15 tomatillos
- ½ medium onion
- 4-6 cloves garlic
- 1-2 tablespoon Chopped chipotles in adobo sauce 1 if you want mild, 2 if you want more heat
- 2 tablespoon chopped cilantro
Peel the outer papery shell off of the tomatillos. Rinse them well under cold water to remove sticky residue and allow to dry on a tea towel.
Once dried, place the tomatillos on a baking sheet. Place garlic cloves on the sheet, along with a medium onion that has been sliced coarsely.
Turn on the broiler. Place the baking tray about 5-6 inches from the heating element. Allow to cook for 5-6 minutes, allowing the tomatillos to char nicely.
Flip and char the other sides of the veggies. You might need to remove the garlic or onion if they start to darken at a faster rate than the tomatillos
Allow to cool.
In a blender or food processor, toss in the tomatillos, the pan juices, the peeled roasted garlic, onion bits, cilantro and chipotle. Pulse and chop until the salsa is fully blended and makes a nice saucy liquid.
Refrigerate until ready to serve. ENJOY!
Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 86mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 1mg