Description

Roasted tomatillo salsa is a great medium salsa you can easily make at home. The tart taste of tomatillos give this sauce a fabulous zing.

Ingredients

Scale

8 tomatillos, papery husk removed, washed, and sliced in half, (about 1 pound)
3 Roma tomatoes, sliced in half
1 medium red onion, papery peel removed and onion sliced in half
1 jalapeno
2 cloves garlic
1–2 teaspoons kosher salt
1/2 – 1 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 cup cilantro, minced, (about 1/2 a bunch)

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Instructions

Remove the papery husk from the tomatillos and rinse them with cold water to remove the residue. Pat dry and slice in half through the equator and set aside.
Slice the Roma tomatoes in half through the stem end and set them aside.
Slice the red onion in half through the stem end and set aside.
If roasting the vegetables in the broiler of the oven, prepare a baking sheet by lining it with parchment.
Move the rack in the oven to the top third of the oven Preheat the broiler to 500°F.
Arrange the tomatillos and tomatoes sliced side down, the onion and jalapeño and garlic cloves on the parchment lined baking sheet.
Place baking tray in the oven and roast until the outsides are charred and brown, (about 5-7 minutes). Make sure they don’t burn.
If roasting on the grill or stovetop, arrange the tomatillos, tomatoes, onion and jalapeño on a cooling rack and roast until the outsides get a nice char, turning as needed.
No matter how you roasted the vegetables, allow them to cool and then use a paper towel to remove the charred skin.
In a food processor, add the tomatillos, tomatoes, onion, garlic and jalapeño and pulse until the salsa is the desired texture.
Stir in half of the kosher salt, cumin and black pepper and mix well to combine.
Taste and add more kosher salt to taste.
Stir in the minced cilantro.
Serve or chill in the refrigerator for 3-5 days.

Notes

If you want to lessen the heat of the roasted tomatillo salsa, remove the seeds and membranes of the jalapeño before adding them to the food processor.

If the salsa tastes too acidic, stir in up to 1/2 teaspoon of honey to the salsa. Add a few drops at a time, taste and add more to tone down the acidity.