Roasted Tomatillo Salsa

I paid a visit to my parents’ favorite fruit/vegetable stand and even though it’s either late or early in season (depending on what you’re looking for), I found a lot of great produce. Among the things I purchased was a pound of beautiful tomatillos along with fresh cilantro, garlic, jalapenos, limes, red onions and red peppers. The available produce inspired me to create a salsa verde.

1/4 cup cilantro, chopped
1 head garlic, divided into cloves
2 jalapenos
Juice from 2 limes
2 Tbs olive oil
1/2 red onion
1 red sweet pepper
1 lb tomatillos, husks removed
Black pepper
Sea salt

On a baking pan, spread out garlic cloves, jalapenos, red onion, red pepper and tomatillos. Pour olive oil over the top of the vegetables and sprinkle with sea salt and black pepper. Place in a 350 degree oven for 20-35 minutes, until onion is caramelized and peppers are wrinkled and starting to brown. Remove from oven. Peel and remove the seeds from the red pepper. Remove the seeds from the jalapenos. Peel the tomatillos and garlic cloves. Put peeled produce in a food processor. Add the lime juice. Pulse until salsa is only slightly chunky. Add the chopped cilantro and more salt to taste if necessary. Pulse to combine. Pour into a bowl and serve warm or chilled with tortilla chips or your favorite Mexican dish (fish tacos are in my future!).

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Sauces, Vegan. Bookmark the permalink.

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