Name: Zesty Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: US
Ingredients: Cooking spray; 8 fresh tomatillos, husks removed; 1 serrano pepper; 1 jalapeno pepper; 1/2 medium yellow onion, quartered; 3 cloves garlic, unpeeled; 1/2 cup cilantro leaves; 1 lime, juiced; 1 tablespoon kosher salt; 1/2 tablespoon freshly ground black pepper; 1 cup water

Unleash a vibrant explosion of flavor with this Spicy Roasted Tomatillo Salsa. The char of the roasted vegetables mingles beautifully with the zing of lime and the herbaceous notes of cilantro, creating a salsa that's both complex and incredibly satisfying. Perfect as a dip with crispy tortilla chips or as a flavorful base for enchiladas and other Mexican-inspired dishes.

Follow The Directions

01

Step

Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. Lightly coat a baking sheet with cooking spray. (5 minutes)

02

Step

Halve the tomatillos and arrange them cut-side down on the prepared baking sheet. Add the serrano pepper, jalapeno pepper, quartered onion, and unpeeled garlic cloves to the sheet. (5 minutes)

03

Step

Broil in the preheated oven until the vegetables are nicely charred, about 20 minutes, turning the peppers halfway through to ensure even charring. (20 minutes)

04

Step

Remove the baking sheet from the oven and allow the roasted vegetables to cool completely. This should take approximately 15 minutes. Once cooled, remove the stems from the peppers and peel the roasted garlic cloves. (15 minutes)

05

Step

In a food processor, combine the roasted tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, salt, and black pepper. Pulse until the salsa reaches your desired consistency – whether you prefer it chunky or smooth. (5 minutes)

06

Step

Transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. This step is crucial for the best flavor! (30 minutes)

For a milder salsa, remove the seeds and membranes from the jalapeno pepper before roasting.
Roasting the vegetables is key to developing the rich, smoky flavor of this salsa. Don't be afraid to let them get nicely charred!
If you don't have a broiler, you can roast the vegetables in a 400°F (200°C) oven for about 30-40 minutes, or until softened and slightly browned.
Adjust the amount of salt, pepper, and lime juice to your taste.