Before I talk about this recipe, I just wanted to let you know about 2 things:
It’s so easy to buy salsa in a jar, but it’s SO much better when you make it fresh yourself. This is my go-to green salsa. It’s fresh, it’s tangy and it’s spicy (although see the recipe notes to adjust the heat to your own taste level).
I use salsa in so many recipes, that I thought this one finally deserved a post of its own. It’s pretty easy to make – just roast and blend. If you don’t want to turn your oven on, you can char everything on the grill. This salsa is great to have around in the summer – you can scoop it onto whatever you’re grilling or serve it as a snack with chips and guacamole. Or try it along with one of these recipes:
- 5 tomatillos
- ½ small yellow onion, cut into large chunks
- 1 serrano or jalapeño pepper, stemmed* (see note)
- 2 garlic cloves, wrapped in foil
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- sea salt
- 2 to 4 tablespoons of water
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. Add enough water to process to a smooth consistency. Season to taste.
- Serve with chips or with your favorite mexican recipe.
Variation: make this salsa creamy by blending in 1 small ripe avocado.
adapted from rickbayless.com
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.