Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Roasted Tomatillo Salsa

Recipe from: EmilyStrikesAgain
Servings: 1 ½ cups

1 pound fresh tomatillo, husks discarded
3 garlic cloves, unpeeled
2 large jalapeño pepper
1 yellow onion, quartered
juice of 1 lime
½ cup chopped fresh cilantro
2 tablespoons olive oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon fresh ground pepper

Heat oven to 500°F.

Place tomatillos, garlic, jalapeños and onion in an ungreased baking pan. Cook, stirring once, until vegetables are charred, about 15 minutes. Set aside to cool. Remove stems (but not seeds) from peppers and discard. Peel garlic.

Transfer ingredients to a food processor; process until coarsely chopped. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended. Salsa will keep, refrigerated, up to 4 days.


Search for Recipes, Search using Google, or Return to Cookbook Index