1 pint tomatillos, de-husked, washed and halved
1 onion, cut into chunks (can use red or white onions)
5-6 garlic cloves
1 tsp. salt, or to taste
1 bunch of cilantro
Pre-heat your oven to 425 degrees.
Line a 9”x12” baking dish with foil. Place the tomatillos and half the garlic and onions in it and roast for 10 to 15 minutes.
When the tomatillos are roasted and cooled down enough to handle, squeeze the garlic out of their skins and pour the veggies into a blender. Add the rest of the raw garlic, the other half of the onion, cilantro, 1 tps salt, and the juice of the lime. Blend until it’s all combined and taste. You can add some sugar if it’s too tart for you.
Makes 4 pints
You can use this salsa in a variety of ways besides the usual chips. Add to other Tex-Mex foods and as a side for roasted meats.
This recipe was adapted from Tex-Mex.net. They added more spices than what we wanted. If you want some zip, by all means add chipotle chiles. We love tomatillos and this was the perfect gift to give at Christmas with its bright green color.
Added bonus: It fits right in with our passion for Tex-Mex!