Roasted Tomatillo Salsa

I finally got a great harvest from my tomatillo plants. The fruit is so sweet you can bite it like an apple!

I saw a lot of recipes for tomatillo salsa that involved boiling/sauteing, but they did not seem too interesting.

So I improvised this roasted tomatillo salsa version and was very happy with the result.

This salsa is great with fish or as a topping for some crunchy romaine lettuce or as a dip for some thinly sliced radishes.

Roasted Tomatillo and Fresh Cilantro Seed Salsa

 

Author: Vivica Menegaz

Recipe type: Sauce, Side Dish

Cuisine: Mexican, Paleo

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

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A more delicate and flavorful variation on the classic tomatillo salsa

Ingredients

• 1 pound organic fresh tomatillos, husked and rinsed
• 1 organic red onion
• 4 organic garlic cloves
• 1 tablespoon fresh cilantro seeds
• salt to taste

Instructions

1. Slice tomatillos about ⅓" thick, and place on an oiled cookie sheet.
2. Slice onion at the same thickness and also place on the cookie sheet.
3. Peel garlic cloves and put on the cookie sheet.
4. Bake in the oven at 400℉ for 30 min or until tender.
5. The last 5 minutes turn on the broiler on high and let the tops brown slightly.
6. Remove from the oven and let cool.
7. For a chunky salsa chop ingredients roughly with a knife.
8. If you prefer put all ingredients in the blender for a smooth creamy salsa.
9. Crush fresh cilantro seeds with a mortar and pestle.
10. Sprinkle over salsa.
11. Add salt to taste.

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