Roasted Tomatillo Salsa

Fresh salsa verde with a zesty kick

I think we can all agree that salsa is one of the best condiments whether you top tacos or nachos or just eat it with chips. When we switched our eating habits and really started paying attention to food labels, we found that many prepared salsas had added salt and sugar both of which we were trying to limit. They also have garlic which is hard on my husbands stomach. Since we still love salsa and like to use it on many dishes. I tested out variations that would be healthier and not upset my husbands belly. This recipe filled that need and has no added salt or sugar but completely delivers on the complex flavors of a great salsa with a nice spicy kick!

Roasted Tomatillo Salsa

Ingredients

All of the ingredients below are readily available in most grocery stores. This recipe is easily customizable to meet your palate and salsa needs.

• 12-16 fresh tomatillos

• 2-4 fresh jalapeno peppers

• 2 fresh poblano peppers

• 1 shallot (you can also substitute with 2 garlic cloves)

• 1/2 small sweet onion

• 1 small bunch of fresh cilantro (optional)

• 1/4 lime juice

Directions

Directions should always be short and to the point.

1. Preheat to 375°F and line a baking sheet with parchment paper for easy clean up.

2. Peel papery outer coating off all tomatillos. Rinse and rub slightly as it can be a little sticky and a little dirty at times.

3. Cut tomatillos in half and place on baking sheet.

4. Cut tops off all peppers, cut in half lengthwise and remove seeds (the more seeds you leave in the more heat you will have in the salsa). Cut larger peppers in half again. Hint: I wear gloves when doing this so I don't have to worry about the oils on the peppers being on my hands and spreading to my face or eyes later.

5. Place peppers on baking sheet with tomatillos.

6. Peel shallot (or garlic if you prefer) and onion. Cut each in half and add to baking sheet.

7. Place baking sheet in preheated oven and cook for ~20 minutes until edges on peppers and onions look a little browned and the tomatillos look mushy.

8. Remove sheet from oven and let cool for 5-10 minutes.

9. Transfer all ingredients on baking sheet to a food processor including the juices that are on the pan.

10. Add cilantro (omit any large stems).

11. Pulse on medium until desired consistency.

12. Serve warm or cool in the fridge to desired temperature. Store in airtight container for 3-5 days. You can also freeze the salsa for future use if you have left overs.

The salsa is ready for a few chips and a margarita. Or, you can serve it with nachos, incorporate in Chicken Verde Enchiladas or top a grilled skirt steak for a tasty dinner.