Roasted Tomatillo Salsa is full of flavor and generally has a low to medium heat level. Roasting the veggies before blending them together makes the flavor unbelievable!
I can’t get enough Mexican food in the summer. I lived in the Southwest for the past 17 years until moving up to Oregon so I’ve been able to have some really great Mexican food. I really can’t think of anything better than sitting outside eating chips and salsa and drinking margaritas. When we lived in Arizona my brothers both lived there also. My parents would come to town and we’d all meet up at some point for dinner, with the entire family, at El Encanto. I loved this Mexican restaurant! It was one of the ONLY places that you could actually sit outside during the summer. The patio was under a roof with fans and misters. There was a pond in the center that the restaurant would wrap around and it had ducks and turtles. We’d all sit and eat chips and salsa, drink the best margaritas ever, and catch up. The kids could go and feed the ducks and turtles and we could all see them from our seats. It was so much fun!
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They would always bring three kinds of salsa to eat while we figured out what we wanted to eat and one of them was a tomatillo salsa. I decided that this summer I wanted to learn how to make some at home. I saw the tomatillos in the store and thought it was time to bite the bullet. I did some research and decided that I wanted to make mine with roasted veggies and peppers. I have to say that roasting vegetables is one of my favorite ways to eat them. The flavors concentrate and become so fantastic. I made my salsa with a bit of a kick but you can make this mild easily. After you peel your jalapeno just be sure to wash off all the seeds and any of the membrane. We’re having a barbecue this weekend and I can’t wait to serve this! What is a must make for you in the summer?
- 1 lb. tomatillos
- 1 pasillo pepper or other mild green chili
- 3 garlic cloves
- 1 yellow onion quartered
- 1 jalapeno pepper
- 1 to 2 cups cilantro leaves
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- juice of 2 lime
- preheat oven to 475 degrees F
- place tomatillos, peppers, garlic cloves and onion quarters onto a foil lined baking sheet
- place in oven and roast for 30 minutes, or until the skins are charred and insides are steamed
- place peppers and tomatillos into a plastic zip top bag and allow to steam for 5 minutes
- peel skins and place peppers and tomatillos into a blender ( for more mild salsa, remove seeds)
- add in the onion and roasted garlic, cilantro, salt, pepper, cumin, and lime juice and blend until smooth
- pour into a jar and refrigerate until ready to serve
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