Easy Roasted Tomatillo Salsa
Prep time: 
Cook time: 
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Serves: 1.5 - 2 cups
This is easy. And so, so good. Use it to top everything.
  • 1 lb or 1 pint tomatillos (depending on size, about 8-10)
  • 2 large cloves garlic (or more, if smaller) (or more, if you just love garlic)
  • ½ sweet onion, roughly chopped
  • ½ - 1 jalapeno, flesh only (seeds removed)
  • ½ bunch cilantro, tough stem ends cut off
  • 2 tsp lime juice
  • pinch of kosher salt
  1. Heat the broiler in the oven and place an oven rack a few inches from the element. Prepare a large rimmed sheet pan by covering it with heavy-duty aluminum foil. If you can use one piece (avoiding making seams that the juices can slip through), that's ideal.
  2. Peel the papers off the tomatillos, and place the tomatillos in a large bowl of water as you peel them. Discard the papers. Give the tomatillos a rough wash, and slice them in half using a serrated knife. I recommend slicing across the middle (instead of through the stem dimple).
  3. Place the tomatillo halves cut-side down on the foil-lined pan.
  4. Add two large cloves of garlic to the sheet pan (peeled).
  5. Set the kitchen timer for 7 minutes, and broil the tomatillos and garlic.
  6. While the tomatillos are broiling, prepare the rest of the ingredients and place them in the food processor bowl: chop half of a sweet onion, slice or chop the jalapeno (removing the seeds), chop the stalky ends off the cilantro; measure the lime juice; and pinch the salt.
  7. When the tomatillos have blackened a bit (if they need another minute of two, that's fine), remove the pan from the oven and let them cool for a minute, and then add the tomatillos and their juices, and the garlic, to the food processor bowl. Everything goes in.
  8. Process the salsa for 30 seconds, or until everything is well-blended.
Easily doubles for a larger batch.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2018/08/12/easy-roasted-tomatillo-salsa/