I’ve been wanting to share this recipe for Roasted Tomatillo Salsa for quite some time since it is one of our all-time favorite salsas.  It is a great go-to recipe for summer barbecues and picnics and features a fresh flavor, beautiful green color, and just the right amount of kick.  The original recipe came from The Food Network’s Tyler Florence and can be viewed here.

We first made this salsa last Spring when our oven was broken.  Instead of roasting the tomatillos, peppers, onion, and garlic in the oven, we wrapped the bottom of our 13×9 glass pan in foil and roasted the veggies on our grill over indirect medium-high heat.  If you find yourself wanting to make this recipe during a heat wave, using the grill might be a good way to avoid heating up your kitchen!

Tomatillos look sort of like green tomatoes with protective husks.

Roasted Tomatillo Salsa 

You will need…
10-12 Tomatillos, husked and sliced in half
4 cloves Garlic, peeled
2 Jalapeño Peppers, whole
1 White Onion, sliced into 6-8 large wedges
Juice from 1/2 to 1 Lime (depending on how juicy your lime is!)
1 teaspoon Salt
2 teaspoons Cumin
1/2 cup Cilantro, loosely chopped
Tortilla Chips

Directions:
Place the tomatillos, garlic, peppers, and onion in a 13×9 glass pan and roast in a preheated 400° oven for 20 minutes until veggies have softened.  Switch the oven to broil and broil for 4-5 minutes until black spots start to form on the tomatillos and peppers.  Remove from oven and set aside to cool.

Tomatillos, Garlic, Jalapeños (from my garden!), and Onion ready to be roasted.

Meanwhile, place the lime juice, salt, cumin and cilantro in a blender.  When the tomatillo mixture is cool enough to handle safely, pour the roasted veggies and any accumulated juices into the blender.  Blend the mixture until it is fairly uniform (or to your desired salsa consistency) and serve with tortilla chips.