Roasted Tomatillo Salsa
This roasted tomatillo salsa is one of my all time favorite condiments. It's bright, balanced, and endlessly useful on eggs, tacos, enchiladas, and honestly just about everything. It uses just 4 ingredients and comes together in about 20 minutes.
Ingredients
- 450 g fresh ripe tomatillos , husk removed, halved
- 150 g white onion, medium diced
- 200 g poblano, de-stemmed & seeded
- 20 g garlic
- 8 g salt
Instructions
- Preheat the oven to 450°F/230°C
- Prep the veggies by peeling and halving the tomatillos. Cut the poblanos into medium chunks, medium-dice the white onion, and peel the garlic.
- Spread tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray. Break the onion up so the petals are mostly separated.
- Roast for 15 to 22 minutes, or however long it takes in your oven for the vegetables to start browning and get roasty and softened.
- Move everything from the tray into a food processor, add salt, put on the lid, and let it steam for about 10 minutes. After the 10 min steam, pulse for about 15 times until you have a rustic and chunky texture.
- Taste for salt and adjust if needed. Then refrigerate for at least 30-45 minutes before serving.
Notes
Serve this salsa with: thick tortilla chips, on fatty roasted meat tacos (like al pastor), with eggs, or to dress a Mexican rice bowl. It's a true everything-condiment.
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