Roasted Tomatillo and Garlic Salsa. Find Deals on Roasted Garlic Salsa in Snack Food on Amazon. Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Smoky, a little spicy, slightly sweet, and perfect with salty chips! Its three simple ingredients in perfect balance: the smoky spice of chipotle chiles, the lively, sweet-edged tang of roasted tomatillo, and the alluring complexity of roasted garlic. Combine well (I usually leave it a bit chunky.) Tomatillo Our roasted tomatillo salsa gets its tang from aromatic cilantro, slow-cooked garlic, and lively serrano chiles. You can have Roasted Tomatillo and Garlic Salsa using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Tomatillo and Garlic Salsa

You need 1.25 lb of Tomatillos (husked and washed).
Prepare 1 of Roma Tomato.
It's 6 of lg cloves garlic.
Prepare 1/2 of White Onion.
You need 3 of Serrano Peppers.
You need 1 of lg Jalapeño Pepper.
It's 1 of lime.
It's 1/4 Cup of chopped cilantro.
Prepare 1/2 tbs of Kosher Salt.

With ingredients like these, it's no wonder this green salsa is beloved throughout central Mexico. Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and the salt to a food processor. Fresh flavors star in this easy roasted tomatillo salsa that makes a great appetizer, snack, or condiment. Fresh flavors star in this easy roasted tomatillo salsa that makes a great appetizer, snack, or condiment..

Roasted Tomatillo and Garlic Salsa instructions

Preheat oven to Broil in high..
Line a large baking sheet with foil..
Cut Tomatillo in 1/2 down the center. Cut Roma Tomato, peppers, and garlic in 1/2. Cut onion in 1/4’s..
Place above ingredients in broiler until all are well charred. (You will need to remove garlic earlier so as not to burn to a crisp. You want them brown in color.).
When veggies are in the broiler, chop your cilantro and add to food processor along with juice of one lime..
Once all veggies are appropriately charred, remove and let cool for approx 10 mins. Then chop into chunks before adding to food processor including all juices from baking sheet. Add salt and blend until your desired consistency..
Place into air tight container and chill for at least an hour to let flavors meld. Trust me, it will be must tastier if you do..

I roasted extra garlic and added a bit of water the second day after it thickened up. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. Tomatillos, tomatoes, chiles, and peppers are all part of the family Solanaceae, as are eggplant and the infamous nightshades, and tobacco. Green tomato is more tart than ripe tomato, and will be somewhat similar to the flavor of tomatillo.