In the grand scheme of Mexican food, salsa and sauces are key. They are what puts a recipe or restaurant over the top for me. A restaurant with multiple choices and multiple heat strengths gets bumped up in my book. Plus, having your own arsenal of salsa and sauces can make your own homemade tacos, enchiladas, and tostadas go from good to amazing. Below is one of my favorite salsas that I posted back in 2010 but continue to make. The key to tomatillos is soaking them in a bit of hot water to remove the glue that holds the husk on. From there, this recipe is all about the roasting!Print
- 1 1/2 pound tomatillos
- 1 jalapeño
- 1/2 large red onion
- 2 garlic cloves
- 1/3 to 1/2 cup cilantro
- 1 lime, juiced
- 1/4 to 1/2 teaspoon salt
- Pre-heat oven to 450˚ and bring a pot of water to a simmer, large enough to hold the tomatillos.
- Place the tomatillos in the water, turn off heat, and let sit for 2 to 3 minutes, just long enough for the husks to loosen. Drain and let cool if need be.
- Remove husk from tomatillos and quarter. Roughly dice onions, jalapeños, and garlic. Combine all in a roasting pan (see note). Bake for 35 to 45 minutes, or until tomatillos have begun to brown.
- Once roasted, let cool for 20 minutes. Add roasted mixture into food processor or blender and let run until only small chunks are left (see note). Add in 1/3 cup cilantro, lime juice , and salt then pulse to combine. Taste and add more of the last three ingredients as desired.
+ The original recipe calls for using a sheet tray and foil, however I try and limit the amount of foil I use. You can either use a sheet tray without or roasting pan. If using a roasting pan, drain off some of the liquid before pureeing.
+ The photos with this recipe show the salsa after pureeing in a high-speed blender. When using a food processor, the end result will be less smooth.
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