Roasted Tomatillo Salsa
Homemade salsa has always intimidated me! I mean, when your Mom and your Mexican tribe of Tias are EXPERTS at making all varieties, I never even attempted to make my own. I love salsa so much, especially in my breakfast tacos! Who am I kidding, I could drink it right out of the salsa bowl! Haha but seriously, I finally made a super easy Roasted Tomatillo Salsa that’s just as good as the ones they serve you in Mexican restaurants. You can make it as spicy as you like, or tame it down so it’s kid friendly. Either way, you’ll be slathering it all over your food all week long! Refrigerate leftovers immediately and enjoy within a week!
- 4 medium size tomatillos
- 2 serrano peppers for mild or 1 jalapeño pepper for spicy
- 10 cherry tomatoes
- ¼ cup white onion slices
- 2 cloves garlic
- 2 tsp water
- ½ cup cilantro chopped
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- 1 lime
- Preheat your oven on the broil option.
- Deseed and devein serrano peppers or jalapeño. The heat comes from the seeds and the veins, keep them if you want your salsa to be extra spicy. You've been warned! Remove husk from tomatillos.
- Place tomatillos, peppers, cherry tomatoes, white onions, and garlic on a baking sheet.
- Roast until tomatillos are nicely charred and bubbling. You will have to carefully rotate them so they cook evenly on all sides. Don't walk away from the oven, they char really fast, you'll flip every 2-3 minutes or so. Remove baking sheet from oven and set aside.
- In a blender or food processor, add tomatillos, peppers, cherry tomatoes, white onions, garlic, water, cilantro, salt, pepper, and juice of one lime. Blend for 15 seconds, then pulse until desired consistency.
- Serve immediately and refrigerate leftovers.
Nutritional Content Source: Roasted Tomatillo Salsa
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Roasted Tomatillo Salsa | 19 | 4g | 0g | 1g | 0mg | 200mg | 2g | 1g |
Pro Tip: If you start nearing that 1 week mark and haven’t quite finished the salsa, use it as a marinade for your protein of choice (chicken or tofu are great options!) or you can even use it as a base for a soup or stew.
Yadira prepared us the vegetarian enchilada it was sooo good!!I loved the taste, the flavor everything was PERFECT!!
Bravo 😊