roasted tomatillo salsa
I bought Toby a sous vide machine for his birthday earlier this month. It was something that he had been wanting for a long time, especially to make sous vide eggs and meats. He made the juiciest Pork Loin, as well as some Roasted Tomatillo Salsa to go on top.
I’m not normally a huge fan of raw tomatillos because they are more sour and acidic. Roasting them brings out their natural sweetness though and gives this recipe the perfect balance. Roasted Tomatillo Salsa is great on tacos, grilled meat and seafood or just eaten with tortilla chips.
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The Recipe
Roasted Tomatillo Salsa
- 3 pounds tomatillos, husks removed
- 4 cloves garlic, peeled
- 1 white onion, sliced
- 1/4 cup pickled jalapeño slices
- 3 ounces extra virgin olive oil (divided)
- 2 cups cilantro, chopped
- Zest & juice of 1 lime
- Salt & Pepper to taste
- Turn broiler setting on oven to 300°F.
- Place tomatillos, garlic, onion, and jalapeños on a sheet pan and drizzle with 1 ounce (2 Tbsp) of olive oil.
- Roast for 15 minutes or until the tomatillos are blistered and browned.
- Remove from oven and let cool. Remove the skin from the tomatillos.
- Place all ingredients in a blender minus the remaning 2 ounces of olive oil. Puree and slowly drizzle in the olive oil until the salsa is smooth.
- Salt & Pepper to taste.
Yield: 5 cups