Roasted Tomatillo Chile Salsa

In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make Roasted Tomatillo Chile Salsa.

Roasted Tomatillo Chile Salsa

Prep Time: 25 minutes
Yield: 1 cup salsa

Also known as salsa verde (green) this condiment is a bright change-up to pico de gallo. Brings zip to tortilla chips, fish tacos and simple beans and rice, enchiladas..um..everything.

Ingredients

1 pound tomatillos, husked
1 small white onion
2 jalapenos
4 garlic cloves
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon ground cumin
½ cup chopped cilantro leaves
2-3 tablespoons lime juice

Instructions

Preheat oven to 450 degrees

Peel papery skin off of the tomatillos. Cut across the circumference of each tomatillo to make thick ¾” slices.

Cut the onion into thick half-moon slices.

Cut jalapenos in half lengthwise. If you wish, remove seeds and membranes to reduce the heat in your salsa.

Place tomatillos, onion, jalapenos and peeled garlic cloves in a 9×13 baking dish. Cover the vegetables with about oil, salt and cumin. Toss to evenly coat.

Roast for about 15-18 minutes, until vegetables begin to caramelize on the edges.

Remove and let cool slightly.

Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tablespoons of lime juice and pulse the mixture until well combined but still chunky.

Taste and add more lime and or salt as needed.

Printed with permission. Copyright 2012, C. Lair, Original recipe.