Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Total time: 15 min
Yield: Makes about 2 cups (480 ml)
Ingredients: ½ cup (20 g) loosely packed fresh cilantro (both leaves and tender stems); 1 small white or yellow onion, halved; 2 small jalapeño peppers, cut lengthwise, seeds and stems removed; Kosher salt; 1½ pounds (680 g) fresh tomatillos, husks removed, rinsed to remove stickiness, and cut in half if large

Preparation info

Makes about
2 cups

Difficulty
Easy
Ready in
15 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

Making this homemade salsa takes no time at all. I make it frequently when tomatillos are in season. Yes, of course it works well on tacos, and as a dip for chips, but it’s also delicious on grilled seafood and meat or stirred into beans.

Ingredients

1½ pounds (680 g) fresh tomatillos, husks removed, rinsed to remove stickiness, and cut in half if large
2 small jalapeño

Starter
Side dish
Gluten-free
Vegan

Method

Place the oven rack 1 to 2 inches (2.5 to 5 cm) below the heat source and set the oven to broil.

On a large sheet pan, spread out the tomatillos, jalapeños, and the onion, cut side down, in a single layer. Broil, turning the vegetables once or twice, until the tomatillos begin to release their liquid and everything becomes slightly charred, 5 to 7 minutes. Allow to cool slightly.