Ingredients
Scale
- 6 tomatillos, halved
- 4 cloves garlic (still in its skin)
- 1 medium yellow or white onion, cut into thick slices
- 1 jalapeño
- 1-2 tablespoons olive oil
- Kosher salt
- 1 lime, juiced
- 1/3 cup loosely packed cilantro
- Freshly ground black pepper
Instructions
- Preheat oven to 450°F. Place halved tomatillos, garlic cloves, onion slices, and jalapeño on a baking sheet lined with aluminum foil. Drizzle with olive oil, sprinkle with Kosher salt, and toss to coat.
- Roast in oven for 15-20 minutes, then broil on high for 3 to 4 minutes, watching carefully to avoid burning. You want the tomatillos and vegetables to get a nice little char on them, but not burn.
- Remove from oven and let cool for a bit. Squeeze roasted garlic out from their skins and remove the seeds from jalapeño (unless you want a spicier salsa). Scrape tomatillos, garlic, onion, and the jalapeño into a blender or food processor. Add cilantro and lime juice. Season with Kosher salt and freshly ground black pepper to taste. Puree to desired consistency.
- Once cooled, taste and see if the salsa needs any more lime. Mine didn't, but it was a pretty juicy lime.
- Tomatillo salsa can be made several days ahead and refrigerated. Serve with tortilla chips or as a perfect accompaniment to burritos, tacos, fajitas, and more.