Roasted Tomatillo and Garlic Salsa recipe

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Ingredients

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

Nutrition Info

12.7 calories
carbohydrate: 2.5 g
cholesterol: : -
fat: 0.3 g
fiber: 0.6 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

  2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Recipe Yield

2 1/2 cups

Recipe Note

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

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