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 lb tomatillo, husks discarded; 3 garlic cloves, unpeeled; 2 large jalapeno peppers; 1 yellow onion, quartered; 1 lime, juice of; ½ cup fresh cilantro, chopped; 2 tablespoons olive oil; ½ teaspoon sugar; ½ teaspoon salt; ½ teaspoon fresh ground pepper

Servings: persons

1 lb tomatillo, husks discarded
3 garlic cloves, unpeeled
2 large jalapeno peppers
1 yellow onion, quartered
1 lime, juice of
½ cup fresh cilantro, chopped
2 tablespoons olive oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon fresh ground pepper

1
Heat oven to 500F
2
Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
3
Cook, stirring once, until vegetables are charred,.
4
about 15 minutes; set aside to cool.
5
Remove stems (but not seeds) from peppers; discard.
6
Peel garlic.
7
Transfer ingredients to a food processor; process until coarsely chopped.
8
Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
9
Salsa will keep, refrigerated, up to 4 days.

221

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 lb tomatillo, husks discarded, 3 garlic cloves, unpeeled, 2 large jalapeno peppers, 1 yellow onion, quartered, 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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