Roasted Tomatilla Salsa
Have you ever used tomatillos? I had been curious about them but had never used them until about a year ago. Now, this is one of my favorite salsas! I love it with fish tacos or anything with a Mexican flair! My husband even puts it on his eggs! We made this as part of our Fish Taco Class in July 2021 and it was a huge hit! Make it as spicy as you like using no peppers for mild, jalapenos for medium and serrano peppers for spicy!
Ingredients:
5 tomatillos in husks
1-2 serrano or jalapeno chilies (optional: leave out for mild, use jalapeno for
medium heat and serrano for spicy)
1⁄4 cup chopped onion, soaked for about 15 minutes in 1 cup cold water with 1
Tbs. baking soda, drained and rinsed
4 large cloves garlic
1⁄4 cup chopped cilantro
Directions:
Roast the tomatillos, chilies, and garlic (skin on) on a rimmed baking tray about 4 inches from a broiler, until beginning to char (about 3 minutes). Flip them over and roast the other side for another 3 minutes. Remove from oven and allow to cool.
Remove the skin from the roasted garlic as well as the stems from the peppers (remove the seeds if you want it less spicy). Place all the roasted vegetables in a small food processor or blender, including the juices from the roasted tomatillos.
Pulse several times till chopped and well combined. Pour out into a bowl. Add chopped cilantro and chopped, soaked, and rinsed onion. Stir into salsa and season with salt, usually about 1⁄2 tsp.