roasted tomatillo salsa


Sometimes when I go to the grocery store or farmer’s market, I find myself rattling through the produce section (likely being one of those people who gets in everyone’s way) to simply see the colors and textures and shapes of what’s available. That probably makes me sound like I’m 95 years old, but I have a strange love for fruits and vegetables. And not necessarily for the taste (let’s be honest. some are good, some are bad…), but rather I think it’s for them being the most basic forms of food for us. My husband and I grow a summer vegetable garden in our backyard and there’s not much more gratifying to me than watching a little seed grow into a seedling and that growing into a plant that creates fruit and then being able to use that fruit as nourishment.

I got off subject. So, the last time I was in the grocery store I passed the little basket that holds the tomatillos and I thought, “Dohh, they’re soo cutttte, like tiny tomatoooooes.” Once I got past my inner squeals, I realized I’d never cooked with them before. And then I pictured some salsa verde being ladled over a pan of hot and cheesy and flavorful enchiladas and my hand reached out to grab those tomatillos without my brain even having to tell it to do so. I haven’t gotten to the enchiladas yet, but I did roast the tomatillos to make some salsa. And that salsa was delicious and fresh and bright.


roasted tomatillo salsa

5 tomatillos
1 jalapeno
2 garlic cloves, unpeeled
1/2 cup chopped onion
1/2 cup fresh cilantro
2 pinches of salt

Move the rack in your oven to the highest shelf or so the rack is about 1 1/2″ to 2″ below the heat source. Set your oven to the broil setting.
Remove the husks from the tomatillos and rinse in warm water to remove the stickiness. Pat dry and add them, along with the jalapeno and garlic, to a baking sheet. Roast the vegetables in the oven, turning once, until they are soft and slightly charred, about 10 minutes total. Remove from the oven and let cool slightly. Remove the peeling from the garlic cloves and the stem from the jalapeno.
In a blender, add the roasted vegetables and the onion, cilantro, and salt. Blend until smooth. Serve over enchiladas, with tacos, or as a dip for veggies and/or tortilla chips.


On a random note, I asked my sister recently what she thought about salsa in general. These were her responses:

“Salsa is like life. Sometimes it’s hot and spicy. Sometimes it’s smooth and mild.”
“Salsa makes everything seem like a party.”
“Sometimes salsa makes you overeat.”
“You can use salsa to clear out your sinuses.”

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