I’ve always heard of Tomatillos and had Tomatillo Salsa (or salsa verde), but I never worked with it in my kitchen. Soooo, when I came across some beautiful tomatillos at the Farmers Market this past Sunday… I had to get them! Here is my “recipe” for Roasted Tomatillo Salsa. I put “recipe” in quotes because I rarely measure out my ingredients so feel free to tweak as you see fit!

What You’ll Need:

Approx 1 lb Fresh Tomatillos
6 cloves of Garlic (unpeeled)
1 lrg Shallot
1 Jalapeno Pepper
1 Lemon
1 Lime
Olive Oil (approx 2 tbsp + 1/4 c)
1/4 tsp Cayenne Pepper
S+P

Baking sheet or pan + food processor (or blender)

What You Do:

Preheat your oven to 400. De-husk and rinse your Tomatillos and peel your Shallot. Place your Tomatillos, Shallot and Garlic in an oven-safe pan. Drizzle with ~2 tbsp Olive Oil and season with S+P. Roast for 15-20min, until brown and softened.

In your food processor, combine your roasted veggies (remove peel from Garlic) with the Jalapeno, juice from the Lemon and Lime, ~ 1/4 c Olive Oil, 1/4 tsp Cayenne, and S+P to taste. Blend until combined, but not pureed.

Use it to top fish tacos, tortilla chips or really any of your fave dishes….