Roasted Garlic & Tomatillo Salsa
Using local organic tomatillos, onions, and japalenos make a wonderful quick salsa. I added lots of garlic for a special spicy and bold taste. Roasting everything at high heat to get a good char also helps add to the flavor. For this recipe I used a Cilantro Paste from Gourmet Garden for extra flavor and texture.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 - 6 servings
Ingredients
- 6 medium organic tomatillos, husks removed, washed well
- 6 cloves garlic unpeeled
- 1 small organic white onion, peeled and quartered
- 1 - 3 jalapeno peppers optional, remove the seeds and membranes for less heat, cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon. kosher salt
- 1 teaspoon freshly ground black pepper
- 2 heaping tablespoons Gourmet Garden Cilantro Paste or 1 cup fresh cilantro, packed
- Juice of 1 lime
- 2 green onions chopped, including green tops
Instructions
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Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
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After husking the tomatillos, rinse in cool water. Core the stems and cut any large ones in half.
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Combine the tomatillos, garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients to make sure they are all well-coated.
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Place the baking sheet in the preheated oven and bake for 15 minutes until you get a good char. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins begin to turn black. Remove from the oven and allow to cool.
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When the vegetables have cooled, carefully squeeze the roasted garlic out of the skin, releasing the soft garlic clove into work bowl of a food processor. Add the remaining roasted vegetables, salt, pepper, cilantro paste and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped green onions and serve with corn chips.