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Roasted Tomatillo and Garlic Salsa

4

40 min

Roasted Tomatillo and Garlic Salsa

Roasted Tomatillo and Garlic Salsa Photo 1

Time

40 min

Serving

20 persons

Calories

13

Rating

4.00★ (151)

Author: Victoria Buriak
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.

Ingredients

  • tomatillos, husks removed: 1 pound (fresh)
  • head garlic cloves, separated and: 1 piece (peeled)
  • Jalapeno peppers: 3 piece (fresh)
  • bunch fresh cilantro: 1 piece
  • water: 0.5 cup (or as needed)
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Roasted Tomatillo and Garlic Salsa Photo 21
Roasted Tomatillo and Garlic Salsa Photo 32
  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.
    Roasted Tomatillo and Garlic Salsa Photo 2
  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.
    Roasted Tomatillo and Garlic Salsa Photo 3

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