Roasted Tomatillo Salsa has all the fresh lime, cilantro, roasted garlic, and tomatillo vibes that you could ever need!
If there’s one thing I’ve learned about living in Austin, it’s that salsa is literally everything. If you go to a Mexican restaurant and they have any less than 5 salsas to choose from, what’s the point? All the best places have a serve yourself salsa bar, where they usually have a classic, spicy red salsa, a smokey mole salsa, a tomatillo salsa, an almost hot sauce thin salsa, a pico de gallo, and maybe 1 other house specialty. By the time my meal comes, I usually have the feeling of “that was so kind of you to bring me what I actually ordered, but can you just please take it back? I’ve eaten 6 lbs of chips and a gallon of salsa in the last 20 minutes, so I think I’m good….”
Tomatillo salsa is something I haven’t always liked, but there’s just something about it in the hot summertime that’s ultra cool and refreshing. In the old days (like 6 months ago), you could have heard me saying that tomatillos taste like grass or dirt, but NO MÁS! Those days are long gone and I’m a believer now!
I stumbled across this recipe from Love and Lemons a while back and have been meaning to give it a try ever since my tomatillo taste buds changed. Her recipe is so spot on and makes such a beautiful salsa, both in color and taste.
When I go out to a Mexican restaurant, I usually start by sampling all the salsas and then settling in to one or 2 that I keep coming back to as my favorite. Not too crazy spicy, but with a good amount of heat that starts to settle in after 4-5 chips. Nothing that can’t be tamed with a sip of water here and there, but something that still gets my sinuses going and leaves some lingering heat on my tongue. After all, that’s what Mexican food is for, right??
This salsa is the one for me! It’s limey, it’s got just enough kick, it’s oh so fresh tasting (compliments of the roasted veggie bits), and it’s gorgeous! Let’s do summer the right way – shall we?
Roasted Tomatillo Salsa
- Total Time: 20 mins
- Yield: 2 cups 1x
Recipe from Love and Lemons
- 5 large tomatillos, husked removed and rinsed
- ½ small yellow onion, cut into quarters
- 1 jalapeño pepper, stemmed and seeded
- 2 garlic cloves, peeled and wrapped in foil
- 2 teaspoons extra-virgin olive oil (affiliate)
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- 2 teaspoons salt
- Preheat oven to 450 degrees and place a sheet of parchment paper on a large baking sheet.
- Place tomatillos, onion, jalapeño, and garlic wrapped in foil on the baking sheet. Drizzle with olive oil, sprinkle with 1 teaspoon salt, and roast in oven for 15 minutes.
- Remove from oven when the tomatillos are soft and edges of the veggies have started to brown.
- Remove garlic from foil, and add to food processor along with tomatillos, onion, jalapeño, lime juice, cilantro, and remaining teaspoon salt.
- Blend, chill, and serve with chips!
- Prep Time: 5 mins
- Cook Time: 15 mins
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