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Roasted Tomatillo Salsa

Recipes

Combine roasted tomatillos with serrano peppers, onions, garlic and oregano for a thick salsa that's full of kick.

There’s nothing like a good, easy salsa recipe – and this one is wonderful!   Combine roasted tomatillos, lots of garlic, serrano peppers, onions, oregano, and salt to make a thick salsa with lots of kick.

The level of heat can definitely be adjusted depending on how many serrano peppers you wish to use – but because I have kids who practically drink this salsa, I opted to keep it somewhat mild. Not all of them can handle the heat!

Combine roasted tomatillos with serrano peppers, onions, garlic and oregano for a thick salsa that's full of kick.

Start by roasting your garlic, tomatillos, peppers and onions on a rimmed baking sheet for just a few minutes on each side.

Then remove from the oven, combine everything in a blender with a little water and you have a nice, thick, flavorful salsa that you can serve alongside tortilla chips or on your favorite mexican dish (gorditas maybe?)

Roasted Tomatillo Salsa
2016-10-08 12:28:57
Yields 14
Combine roasted tomatillos with serrano peppers, onions, garlic and oregano for a thick salsa that's full of kick.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 medium onion, quartered
  2. 7-8 medium tomatillos, husks removed
  3. 2 serrano peppers (or, 3 if you want a hotter salsa)
  4. 4 cloves garlic
  5. 1/2 tsp dry oregano
  6. 1/2 bunch cilantro (stems removed)
  7. 1 1/2 tsp kosher salt (if you are using regular salt, stick to 1 tsp or to taste)
  8. 1/4 c. water, or more for a thinner salsa
Instructions
  1. Turn your oven on roast and set the temperature for 475 degrees F.
  2. On a rimmed baking sheet, combine the onion peppers, tomatillos and garlic.
  3. Place the baking sheet in the oven on the top rack and roast for 5-6 minutes on each side until the tomatillos are nicely roasted - they might even be black and blistered - that is OK 🙂
  4. Open the oven and flip the tomatillos over to the other side - do the same with the serrano peppers, and onion.
  5. Give the pan another 4-5 minutes, then remove from the oven and let cool slightly.
  6. You'll want to transfer the tomatillos, serrano peppers, and onion to your blender. Squeeze the garlic out of the cloves and add to the blender, too.
  7. Add oregano, salt and cilantro and blend on high.
  8. For a thinner salsa, add more water.
  9. Pour into a canning jar with a lid and refrigerate.
Rebooted Mom https://www.rebootedmom.com/

Shared by Sheryl

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  1. Fresh No-Cook Jalapeño Relish - Rebooted Mom says:
    May 23, 2020 at 11:26 pm

    […] could make a relish type condiment that didn’t necessarily need to be roasted (hello – salsa!) Or simmered on the stove like sweet zucchini […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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