I hope you had a wonderful and relaxing Memorial Day weekend! We were super busy and loving every moment of spending time with friends and family! We’re back at it now with just three days left for the kids at school and then we’re officially on Summer Break in our house!
The long weekend flew by and somehow it’s already Tuesday, so you know what that means…some kind of tacos for dinner! I thought I’d whip up a super flavorful roasted tomatillo salsa, aka salsa verde, to go along with tonight’s tostadas for Taco Tuesday! Sound good?
If you’ve never purchased tomatillos before, just pull the husk back and check the fruit underneath before you buy. You want the tomatillos to be a nice bright green color and feel pretty firm. Mushy is bad. Remove the husk and then the hull like you would a strawberry and you’re good to go. You may notice a sticky coating on the tomatillo under the husk. This is normal – just wash and you’re good to go! If you remove the husk and store in the fridge, the tomatillos will keep for up to 2 weeks, which is really nice. They’re tart and can be eaten raw or cooked.
My recipe makes about 4 cups of salsa and you can keep it in the fridge for about 5 days or you can freeze some and pull it out when you need it. 🙂
I used a dry roasting method for this salsa. Simply broil the tomatillos, jalapeños, onion and garlic for 10 minutes and pulse them all together in the food processor or blender. It’s that simple to have fresh homemade salsa when guests stop by (your house will also smell amazing!), a snack or to take to a party.
I love the beautiful green color of the salsa and the charred bits you can see running throughout. Tomatillo salsa is a bit tangy and tart, you taste the roasted garlic and onions and get heat from the jalapeños. Perfect!
I used two full jalapeños in my tomatillo salsa, but start with 1/2 if you’re not sure. You can always add to it if you’d like more heat. To cut down on the heat, remove the ribs and seeds from the jalapeño before you toss them to to the food processor or blender.
While this is a wonderful salsa to simply eat as a dip with chips, it can be used as a sauce in many flavorful ways. It will really shine on the obvious tacos or burritos and this would be absolutely delicious served on top of a roasted pork tenderloin with potatoes! Actually, I might have to add that to the menu for next week 🙂 You should have enough to use the salsa/sauce for a couple of different recipes in one week…how will you use it?
Please comment below and let me know what you think of this roasted tomatillo salsa! If you make it, SHOW ME! Tag #mybusykitchen and I’ll share your posts.
Thank you for stopping by My Busy Kitchen! -Tiffany
yields 4 cups of salsa/sauce
- 1 lb tomatillos, husked and hulled
- 1-3 jalapenos
- 1 small white onion
- 4 cloves garlic, peel left on for roasting
- 1/2 tsp salt
-
Heat the broiler to high.
-
Remove husks from tomatillos and cut out the hull as you would a strawberry. Wash and place on sheet pan.
-
Cut onion into quarters and add to sheet pan along with whole japalenos and garlic cloves with the skin left on for roasting.
-
Broil for 7 minutes and remove garlic so it doesn't burn. Continue another 3 minutes until you have nice char on the tomatillos, onion, jalapeno.
-
Remove from oven and place tomatillos, peeled garlic, onion and jalapenos in a food processor or blender. If you're not sure, start with 1/2 jalapeno and add for additional heat to your taste. I used two full jalapenos.
-
Add salt to your taste (I used 1/2 tsp. Start with 1/4 tsp if you're not sure) and pulse until all ingredients are completely combined and very fine. It will be closer to a liquid with no chunks and you'll see the fine charred bits throughout.
-
Taste! Adjust salt if necessary.
-
Transfer to a bowl and cool in the fridge for a few hours before serving. Enjoy as a dip or sauce.