Roasted Tomatillo Salsa
Yield 2 Cups
Free of: gluten and top 8 allergens.
Tasty not only with chips, roasted tomatillo salsa is great on grilled meats or your favorite Mexican dishes, like enchiladas, tacos, or tamales.
Ingredients
1 pound tomatillos
1 anaheim chili pepper
1 jalapeno pepper
1 cup onions, cut in chunks
1 garlic clove, peeled
1 tbsp olive oil
1/2 cup packed cilantro
2 tbsp fresh lime juice
1 tbsp granulated sugar
Instructions
- In a medium bowl, cover the tomatillos with warm water. Set aside for 20 minutes. This is not necessary, but makes removing the husks easier.
- Preheat oven to 400-degrees F.
- Peel the husks from tomatillos and rinse off the sticky residue from their skins, discarding the husks.
- Toss tomatillos, anaheim pepper, jalapeño, onion, and garlic with olive oil. Spread out on a rimmed baking sheet, lined with foil or parchment paper.
- Place in oven and roast until soft and a bit charred, about 15-20 minutes, turning peppers halfway through.
- Remove from oven. Place the anaheim and jalapeño pepper in a small bowl. Cover tightly with plastic wrap and allow to cool for 10-15 minutes. This process will help to loosen their skins, making them easier to remove.
- Remove the stem, seeds, and outer skin from the peppers.
- Transfer the cooled vegetables, peppers, and their juices to a food processor. Add cilantro, lime juice, and sugar. Pulse until mixture is as smooth or as chunky as you want with no big chunks of tomatillos remaining, scraping down sides of bowl as needed.
Notes
- The salsa will be a bit thinner at first, but will thicken as it sits for a few hours in the refrigerator, due to the natural pectin in the tomatillos.
Courses Sauces & Condiments
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/roasted-tomatillo-salsa/