Quick Roasted Tomatillo Salsa
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tomatillos, husked and rinsed
- 2 to 4jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
- ¼cup chopped onion, soaked for five minutes in cold water, drained and rinsed
- ½cup coarsely chopped cilantro
- Salt to taste
- About ½ cup water, as needed
For the Quick Roasted Tomatillo Salsa
Nutritional analysis per serving (8 servings)
21 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Quick Roasted Tomatillo Salsa
- Step 1
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
- Step 2
Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and ¼ cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.
- Advance preparation: This will hold for three or four days in the refrigerator, but the fresher it is, the more vivid the flavors will be.
Private Notes
Comments
can roast in 450 oven instead of broiling. Use convection setting at 425. Works fine and less attention. Total roasting time 14 minutes, turning tomatillos at halfway point. I also roasted unpeeled garlic at same time and added that.
While roasting the tomatillos and peppers, I also roasted 5 cloves of garlic and added them to the salsa. It was a great addition!
I riffed in this as a topping for homemade burrito bowls and it was delicious! So easy, healthy & quick. I cut the tomatillos in half from the top, to reduce flipping & broil time. I also seeded the jalapeño ahead of time & still found the salsa to have enjoyable heat, but to each their own. I also peeled and charred half an onion instead of rinsing. Didn’t need any water for my preference of consistency. Just juice from one juicy lime! And 5 cloves of garlic, because garlic.
Added a splash of white vinegar for a bit of zing
Does this freeze well?
Very good. Used 1 jalapeño and it has plenty of heat.
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