It’s the height of tomatillo season and those tasty little husked green globes of perfection make a delectable salsa once roasted and seasoned. With this salsa recipe, you’ll be amazed at how easy it is to avoid the canned stuff and enjoy the incredible flavor packed into roasted tomatillos. And it’s naturally vegan and gluten free!
Tomatillos are available in the U.S. from May through December and they’re currently at their peak. Just one-half cup of tomatillo provides about 15 percent of your daily vitamin C needs. Tomatillos also are high in dietary fiber, manganese and magnesium, as well as niacin and potassium.
This roasted tomatillo salsa recipe is an adaptation from a combination of two of my favorite tomatillo salsas: one from Kroger’s organic Simple Truth product line and the other from a local Atlanta natural food restaurant, The Flying Biscuit.
Roasted Tomatillo Salsa Recipe
Serves 12, about 3 cups
1 1/2 pounds tomatillos, husks removed
1/4 cup minced yellow onion
2 garlic cloves, peeled
2 Serrano peppers, stemmed and seeded
1/2 tablespoon lime juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
Preheat oven to 350 degrees Fahrenheit.
Once the husks are removed, rinse the tomatillos to remove the sticky husk residue. Place tomatillos, onion, garlic and Serrano peppers in a roasting pan.
Roast at 350 degrees Fahrenheit for 25-35 minutes. The tomatillos will break down and get nice and juicy.
Remove the veggies from the oven and let cool. Place all of the roasted ingredients in a food processor and puree. Season with lime juice, kosher salt, white pepper, cumin and cilantro.
Chill until serving.
This tomatillo salsa recipe can be made two days ahead and extra salsa will keep, covered, in the refrigerator for up to a week.
By: Kristin Arnold