A perfect topping for my pot roast tacos, this easy homemade tomatillo salsa will blow your mind. You will never buy the store-bought stuff again. Sometimes you have to make something like this yourself to be reminded of how easy and inexpensive it can be to whip up items we usually buy for convenience, especially if the ingredients are in season.
Tomatillos will be around for awhile, so pick yourself up some at the Santa Barbara Farmers Market [or your own local one] and make yourself some salsa - or try my friend Aaron's pork chile verde that I indulged in last year - you won't be disappointed.
roasted tomatillo salsa
makes 1 pint
1 pint green or purple tomatillos
1 small red onion, peeled and coarsely chopped
3 large garlic cloves, peeled
juice of 1 lemon
1 bunch cilantro
celtic mineral sea salt
Prepare a baking sheet with parchment paper.
Peel and wash tomatillos. Spread tomatillos and garlic evenly across parchment paper. Place under the broiler for 6-8 minutes or until the tomatillos turn golden and start to spit or pop. Remove from oven promptly and allow to cool for 5-10 minutes.
In a food processor, process tomatillos, garlic, onion and cilantro until roughly pureed. Pulse if needed to achieve a chunky consistency.
Season with sea salt as needed.