Roasted Tomatillo Salsa Recipe. Salsa Verde Made On A Sheet Pan.

Roasted Tomatillo Salsa Ingredients:

• tomatillos – hulled and washed – I grow tomatillos in the garden each year to make this recipe. Be sure to have 2 plants so they can cross-pollinate.
• jalapeño pepper – I use a fresh green jalapeño but a red jalapeno can be substituted. I use a combination of red jalapeños and green jalapeño when I make my pepper jelly.
• poblano pepper – if you are looking for a milder salsa, substitute in a green bell pepper for the poblano pepper
• garlic cloves – Peeled and root end removed
• onion, chopped – I use a white or yellow onion. Use what you have in your pantry.
• salt – to taste – I use kosher salt but any table salt, sea salt or flake salt will work for this recipe.
• olive oil – olive oil is used in roasted of the tomatillos and other vegetables. If you prefer another neutral, high heat tolerant oil, use that one.
• cilantro leaves and tender stems – Washed and chopped. The tender stems are the stems where the cilantro leaves are attached, not the stem at the end of the cilantro.
• Lime juice – fresh lime juice is best, but I will substitute in bottled lime juice if I am out of fresh limes.

How to prepare tomatillos for salsa

I like to use food safe gloves when handling tomatillos. For some reason the raw tomatillos make my hands break out and hurt. You may not have to wear gloves but this is my suggestion if you have a reaction to raw tomatillos.

1. Wash the tomatillos – I have space to grow my town tomatillos in the summer so therefore I need to wash them first.
2. Peel the tomatillos – The paper-like outer shell of the tomatillos easily peels off. Also take off the stems.
3. Rinse again – I like to rinse the sticky outside of the tomatillos.
4. Slice – Slice the tomatillos in half.

How to make roasted tomatillo salsa

1. Preheat your oven to 425 F.
2. Place the tomatillos, jalapeño, poblano pepper, garlic and onion on a rimmed baking sheet.
3. Drizzle the vegetables with olive oil and give a light sprinkling of salt.
4. Roast the tomatillo salsa vegetables in the preheated oven for 50 minutes, stirring once at the 40-minute mark, or until the vegetables are soft and caramelized on the edges,
5. Allow the roasted ingredients cool to room temperature for easier handling.
6. Add all the roasted vegetables along with fresh cilantro and lime juice, into a blender or food processor.
7. Be sure to scrape all the oil and drippings from the sheet pan into the blender or food processor.
8. Pulse until the salsa is smooth and no chunks of vegetables remain, scraping down the sides as necessary.
9. If the salsa is too thick for your liking, add more liquid, such as more lime juice or even a chicken stock or vegetable broth.
10. Taste and adjust the seasoning with salt based on your taste.
11. Store in an airtight container in the refrigerator for up to a week.