Fact. I can survive solely on the most important meal of the day: tacos and salsa. Salsa and tacos. And then there’s chips and salsa. Don’t even get me started…
As a native Texan (an Austinite to be exact), would you expect anything less? By the age of one, I was eating pickled jalapeños straight from the jar and spicy salsa like it ain’t no thang.
That’s why: a) Sharing this recipe for roasted tomatillo salsa with you makes me oh-so-happy. b) I’m equally excited that my homegrown tomatillos are finally here!
Wrapped in a papery husk, tomatillos are a tiny and delicious gift from mother nature. Peel back its crinkly outer cover and you’re left with a beautiful, green fruit that’s a staple in Mexican cooking.
Tomatillos are a great source of dietary fiber, niacin, and potassium. Not only that, but they contain 20 percent of the daily recommended value of vitamin C. Ha-loooo healthy immune system!
Arguably, tomatillos are the cornerstone of any proper salsa garden. (Especially if you enjoy roasted tomatillo salsa as much as I do!) And ALL of my backyard/container gardens in Texas consisted of tomatillos (as well as tomatoes, cilantro, and jalapeños). So it’s no wonder that growing my own was of the utmost gardening importance since moving to the Pacific Northwest. But I have to admit, I was a little skeptical about the growth of tomatillos in a cooler climate. Luckily, it’s clear that my worries were unfounded and my taco and homemade salsa dreams can continue on just as they should!
And now – onto the roasted tomatillo salsa!
I get it. It’s just so darn easy to purchase store bought salsa. But with tomatillo’s in peak season, now is the perfect time to roast up your own! Plus it’s incredibly easy to do. Just roast and blend. You’re done. It’s foolproof, and a pretty good way to impress your loved ones with something simple, homemade and fresh.
Delicious on its own, this roasted tomatillo salsa is fresh, spicy and tangy. Because it’s roasted, garlic, onion, and jalapeños get a mellow makeover, reducing the sharpness of the salsa and bringing out only the best flavor. Best of all, this salsa can be made up to two days in advance and then devoured with chips, loaded on cauliflower tacos or poured over enchiladas (y mas!). It can also be adjusted to your spice level because let’s be honest, some like it HOT!
If you make this, I’d love to hear about it! Tag your photo #homegrownprovisions on Instagram.
1 lb tomatillos (husks removed, rinsed and halved)
1 small yellow onion, cut into quarters
8 cloves of garlic, peeled
1 jalapeño, stemmed (see note)
1 lime, quartered + the juice of 1 lime
2 tsp sea salt + more to taste
3 tbsp olive oil
1/3 cup cilantro leaves, packed
2–3 tbsp of water as needed
Preheat the oven to 450 degrees F.
Prepare a parchment lined baking sheet and arrange the onion, jalapeño, lime wedges, garlic and tomatillos (cut side up) in an even layer.
Drizzle olive oil and 1 tsp. of sea salt over the top and roast in the oven for 10 minutes.
After 10 minutes, turn the oven setting over to broil.
Broil the salsa fixings for 3 minutes.
Rotate the baking sheet and lightly stir the tomatillos and veggies (paying particular attention to the onion and garlic) to avoid burning. Broil for another 3 minutes (or until the onion and garlic are soft).
Remove the baking sheet from the oven and set aside. Let everything cool down to about room temperature.
Then, using a spoon or spatula, transfer the roasted tomatillos, onion, jalapeños and garlic to a food processor. Squeeze the roasted lime wedges into the food processor as well (discard the peels).
Next add the juice of 1 more lime, cilantro and 1 tsp. of sea salt to the food processor.
Pulse the mixture until smooth. Add 2-3 tbsp of water to the salsa as needed (to thin), and more salt to taste as desired.
Serve with chips, spoon over tacos or as enchilada sauce right away! Or cover and refrigerate for 1-2 days.
If more heat is your thing, double the number of jalapeños in this recipe and enjoy!