Have you ever tried a tomatillo? Until I moved to California over a decade ago I had never seen, let alone tried, one before (unless you count a taste of jarred tomatillo salsa). Sometimes referred to as green tomatoes and most frequently found in Mexican cuisine, not only are tomatillos beautiful, but they’re also delicious and now growing in My Own Edible Garden!
One of our favorite Mexican restaurants makes the most incredible fresh tomatillo salsa that hubby, the kids and I all adore, so I figured why not make my own version to serve alongside chips or over grilled fish or chicken. There’s just something about this salsa’s fresh taste that makes it the perfect accompaniment to almost any summertime meal.
Once you start making this simple recipe, I bet you’ll be like me and wonder why you’ve been buying your salsa in a can or jar all these years!
Roasted Tomatillo Salsa
- 10 tomatillos, husked and rinsed, about 1 pound
- 2 small garlic cloves
- 1 Small Onion, cut into chunks
- 1/2 Cup Fresh Cilantro, packed
- juice of 1 lime
- 1/2 Tsp kosher salt
- Preheat oven broiler.
- Place tomatillos, garlic cloves and onion chunks on a foil-lined baking sheet and place on the middle rack of the oven. Broil for 10 minutes, remove and set aside to cool.
- Once cooled, place all of the ingredients into a food processor and puree.
- Serve with tortilla chips or over grilled fish or chicken.