Boy, I think I could eat Mexican food everyday…well homemade anyway! I have been making my own salsa for years but never really experimented with a green salsa. I’m not sure why but I am certainly hooked now. A tomatillo is wrapped in its own special package and when that is stripped away you have a green tomato of sorts. I roasted them in the oven along with some garlic, onions and serrano peppers for an amazing and easy salsa. Check this recipe out and if you haven’t made my Carnitas or Fish Tacos try one of those recipes as well!!!

2 lbs. tomatillos, husked and well rinsed

2 fresh serrano peppers

1 medium white onion, peeled and quartered

1 head of garlic

5 TBS. olive oil

1/2 cup fresh cilantro (I like to use the stems here because they have a ton of flavor and otherwise will be tossed in the trash)

Juice of 1 small lime

2 tsp. Sea salt

To roast garlic:

1.  Preheat oven to 400 degrees.
2.  Slice off the top of the head of garlic.  Drizzle the top with olive oil and season with salt and pepper.
3. Wrap in foil and place on rack in the oven.
4. Roast until golden and soft, around 45 minutes.
5. Open foil packet and allow garlic to cool.

To Roast Tomatillos:

1.  Elevate oven temp to 450 degrees.
2. Line a sheet pan with parchment paper.  Place quartered onions, whole tomatillos and whole peppers on the tray.  Drizzle with 4 TBS. of olive oil and sprinkle with 1 tsp.of sea salt.
3. Roast for 7 minutes removing only the peppers.
4. Place back in the oven and roast for an additional 8 minutes or until the tomatillos are soft all the way through and onions are beginning to brown.
5. Remove from oven and allow to cool for about 15 minutes.

To make salsa:

1.  Pick up the parchment paper with the veggies, making sure not to lose any of the juices, and place all roasted veggies in the blender.
2. Take cooled garlic and squeeze out all the garlic out of the pods.  Also, make sure to drizzle any of the olive oil from the roasted garlic into the blender…that’s lots of flavor.
3. Add in roasted peppers, cilantro and lime juice.  Pulse until processed but still a tad chunky.
4. Salt to taste.

Print Recipe

Roasted Tomatillo and Garlic Salsa

Prep Time

55 minutes

Cook Time

20 minutes

Passive Time

35 minutes

Servings

people

Ingredients

• 2 lbs. tomatillos husked and well rinsed
• 2 serrano peppers
• 1 medium white onion peeled and quartered
• 1 head fresh garlic
• 5 TBS. extra virgin olive oil
• 1/2 cup fresh cilantro chopped
• 1 fresh lime juiced
• 2 tsp. sea salt

Prep Time 55 minutes Cook Time 20 minutes Passive Time 35 minutes Servings people Ingredients 2 lbs. tomatillos husked and well rinsed 2 serrano peppers 1 medium white onion peeled and quartered 1 head fresh garlic 5 TBS. extra virgin olive oil 1/2 cup fresh cilantro chopped 1 fresh lime juiced 2 tsp. sea salt

Instructions

1. To roast garlic: Preheat oven to 400 degrees. 5. Remove from oven and allow to cool for about 15 minutes.
2. Slice off the top of the head of garlic. Drizzle the top with olive oil and season with salt and pepper.
3. Wrap in foil and place on rack in the oven.
4. Roast until golden and allow garlic to cool.
5. To roast veggies: Elevate oven temp to 450 degrees
6. Line a sheet pan with parchment paper. Place quartered onions, whole tomatillos, and whole peppers on the tray. Drizzle with 4 TBS. of olive oil and sprinkle with 1 tsp. of sea salt.
7. Roast for 7 minutes removing only the peppers.
8. Place back in the oven and roast for an additional 8 minutes or until the tomatillos are soft all the way through and onions are beginning to brown.
9. To make salsa: Pick up the parchment paper with the veggies, making sure not to lose any of the juices and place all roasted veggies in blender.
10. Take cool garlic and squeeze out all the garlic out of the pods. Also, make sure to drizzle any of the olive oil from the roasted garlic into the blender...that is flavor!!
11. Add in roasted peppers, cilantro and lime juice. Pulse until processed but still a tad chunky.
12. Salt to taste.
13. Store in fridge for up to a week.