Thursday, October 6, 2011

Easy Peasy Tomatillo Salsa

This salsa recipe couldn't be easier, and it is super tasty.


Roasted Tomatillo Salsa

1 pound tomatillos, husked removed and rinsed
2 jalapeno peppers
1 onion, cut into 4 wedges
5 cloves garlic, skin on
½ cup fresh cilantro
1 lime
2 tsp ground cumin
1 tsp sea salt

Roast tomatillos, jalapenos, onion wedges and garlic for 12-15 minutes at 400 degrees. Remove from oven and let cool. Depending on how hot you like your salsa, at this point you can slice open the jalapenos and remove seeds and veins for a milder version. Peel garlic and onion and place all vegetables in a food processor. Pulse 2-3 times and add cumin, cilantro, sea salt and juice from the lime. Pulse again until well combined but still chunky.

I have lots of tomatillo plants this year – turns out they spread like crazy – so I’ll be making more batches of this to freeze.

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Hey, thank you!

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