For a spicier salsa, substitute Scotch bonnet peppers for jalapeños. Don't discard the charred bits – they contribute to the salsa's unique smoky flavor. Adjust the amount of water to achieve your preferred salsa consistency; some prefer it chunkier, while others prefer it smoother. Taste and adjust seasoning as needed before serving.
Roasted Tomatillo and Garlic Salsa
-
PREP TIME10 mins
-
COOK TIME30 mins
-
TOTAL TIME40 mins
-
SERVING20 People
-
VIEWS458
Unleash a burst of smoky, earthy flavors with this vibrant salsa. Charred tomatillos, mellow roasted garlic, and a fiery kick of jalapeño come together in perfect harmony. Ideal as a dip, topping, or a flavorful addition to your favorite dishes.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate3 g
-
Fiber1 g
-
Protein1 g
-
Sodium2 mg
-
Sugar1 g
-
Fat0 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat broiler to high. (5 minutes)
02 Step
Recipe View Arrange tomatillos, garlic cloves, and jalapeños on a baking sheet. (2 minutes)
03 Step
Recipe View Place under the broiler and roast until the garlic is golden and the tomatillos and jalapeños are charred, turning occasionally. Remove the garlic as soon as it's toasted to prevent burning. (8-12 minutes)
04 Step
Recipe View Let the roasted vegetables cool slightly. (10 minutes)
05 Step
Recipe View Transfer the cooled tomatillos, jalapeños, and garlic to a blender along with the cilantro. (2 minutes)
06 Step
Recipe View Add water as needed to facilitate blending until you reach your desired consistency. (2 minutes)
07 Step
Recipe View Season with salt and pepper to taste. (1 minute)
08 Step
Recipe View Refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jamil Ritchie
May 18, 2025I used a Scotch bonnet pepper instead of a jalapeño and it was fiery, but delicious!
Beth Nader
Feb 27, 2025Be careful not to over-broil the garlic; it can get bitter quickly!
Courtney Murray
Dec 24, 2024This is the best salsa I've ever made! The roasting brings out so much flavor.
Dayna Goodwin
Dec 6, 2024I added a squeeze of lime juice at the end and it brightened it up perfectly.
Lucious Feil
Jun 25, 2024Freezes well! I made a big batch and froze some for later.
Loyce Hansen
Apr 8, 2023This recipe is a game changer. I make it every week now!