Roasted Tomatillo Salsa Recipe

Name: Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb tomatillo, husked and rinsed; 1 head garlic, with the top 1/4 removed; 1 red pepper; 1 yellow pepper; 1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead); 1 -2 tablespoon olive oil; salt & pepper; 1/2 cup minced onion (I prefer red); 1 lemon, juice of; 1 lime, juice of

Servings: persons

1/2 lb tomatillo, husked and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead)
1 -2 tablespoon olive oil
salt & pepper
1/2 cup minced onion (I prefer red)
1 lemon, juice of
1 lime, juice of

1
Heat oven to 400u00b0.
2
Put the tomatillos, garlic and peppers on a baking sheet.
3
Drizzle with the olive oil, season with salt and pepper.
4
Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
5
Remove from oven and place the tomatillos in a food processor.
6
Squeeze the garlic cloves in the food processor.
7
Peel, seed the peppers and place in the food processor.
8
Add onions, juice of lemon and lime to the veggies.
9
Pulse until the mixture is fully incorporated but not pureed.
10
Season the salsa with salt and pepper.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb tomatillo, husked and rinsed, 1 head garlic, with the top 1/4 removed, 1 red pepper, 1 yellow pepper, and more.

Yes, Roasted Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomatillo Salsa

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