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Roasted Tomatillo Salsa

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During the summer months (and actually year round) one of my favorite dips/condiments is salsa. To me a good fresh salsa needs to have a balance of heat and flavor, and I think this easy salsa recipe accomplishes both. For one of my favorite easy salsa recipes, give this recipe a try.

For a healthy way to add lots of flavor, it is awfully difficult to top fresh salsa. More than any other condiment, good salsa adds such distinct bite and flavor. Truthfully, I enjoy going to some restaurants just for the opportunity to try their salsa. However, like everything else, salsa is better when you make it at home.

For my ideal salsa, I love to use tomatillos. If you’re not familiar with then, tomatillos taste like small, green tart tomatoes and come covered in a husk. Tomatillos are generally firm, and have a combination of tartness and sweetness that I absolutely love. I could eat them raw in a salad on or a sandwich, but tomatillos really shine when roasted. When roasted, they add heaps of healthy flavor and help to make this one of my favorite homemade salsa recipes.

Recipe: Roasted Tomatillo Salsa

Summary: Truly one of the tastiest homemade salsa recipes out there!

1 pound tomatillos, husked and washed
8 garlic cloves, peeled and roasted (you can also try using Grilled Garlic for this recipe)
2 jalapeno chiles, stemmed and seeded
1 large bunch cilantro
1 teaspoon salt
1/4 cup water
Black pepper, freshly ground

Preheat the broiler or grill. Place the tomatillos and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. If grilling, place the tomatillos and peppers over the flame. Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal blade. Add the cilantro and puree until smooth. Season with the salt and pepper and serve.

Quick Notes:
Store in the refrigerator 3–5 days or in the freezer for weeks. This salsa recipe yields 2-1/2 cups.

If you don’t plan on roasting your garlic, go with four raw cloves, or even fewer if you’re not a big garlic fan. To increase the heat of the fresh salsa, leave the seeds in the jalapenos. Also, for a chunkier salsa, simply pulse all the ingredients as opposed to fully blending everything.

Diet type: Vegan
Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, Gluten free
Culinary tradition: USA (Southwestern)

Try this homemade salsa with a batch of tortilla chips, or serve alongside your favorite Tex-Mex fare. Either way, I think this recipe will soon become one of your favorite simple salsa recipes.

Your turn: Are you a fan of salsa? What’s your favorite type of salsa? 


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