Bright, acidic + just the right amount of smoky heat; my roasted tomatillo salsa recipe packs a lot of punch with just a few simple ingredients.
We eat a lot of mexican food in our house. Many recipes have been passed down through my husband’s family for generations + I have been fortunate to learn them too. However, I am never against finding inspiration from outside sources. Finding a new-to-me recipe to then tackle in my kitchen is totally my jam. One of my favorite mexican recipes as of late, is tomatillo salsa. Originally, I found this recipe in gwyneth paltrow’s cookbook, it’s all good but I have adapted it over time to better fit my personal tastes.
I am obsessed with the bright flavors from the cilantro + tomatillos. Mixed with the strong heat + smokiness from the roasted onions, garlic + peppers, oh it’s so good. Once everything hits the blender with a huge squeeze of fresh lime juice, the flavors are bold + complex.
Typically I used this salsa on top of chicken or fish tacos, accompanied with some sliced avocado + crunchy cabbage slaw. The combination of heat, crunch, creaminess + chew just works so well together. However, it is also great served up next to a big ‘ol bowl of chips. I won’t lie, I might have eaten a crazy-huge portion of this salsa for lunch shortly after I shot all of these images. #sorrynotsorry. Either way, it’s delicious + you should make it.
Recipe: Roasted Tomatillo Salas
- 1 poblano pepper
- 10 tomatillos, papery layers + stems removed, quartered
- 2 jalapeños, stems + seeds discarded
- 2 cloves garlic, skins removed
- 1 small yellow onion, peeled + quartered
- small handful of cilantro
- juice of 1 lime
- sea salt
- turn on broiler + place rack towards top of stove
- broil poblano pepper, turning every few minutes until charred on all sides
- remove poblano from oven + place in paper bag, closed tightly for 10 minutes
- remove from bag, peel charred skin off pepper + remove stem
- line baking sheet with tinfoil and place tomatillos, jalapeños, onion + garlic on sheet
- broil in over for approx 10 minutes, stirring occasionally until collapsed + slightly charred
- transfer broiled veggies + poblano to a blender along with cilantro, lime juice + salt
- puree + season to taste with additional salt or lime