Tomatillo Salsa
Submitted by debster
Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.
YIELD
3 cupsPREP
10 minCOOK
25 minREADY
40 minRoasting the garlic is what sets this tomatillo salsa apart from the rest. Those four cloves go into the oven until they’re soft and caramelized, turning sweet and mellow instead of sharp and biting.
Mash that golden garlic into a paste and stir it into a bowl of diced fresh tomatillos, hot chilies, scallions, cilantro, and a squeeze of lime. No blender needed. This one stays chunky and fresh.
Three cups means plenty for a party, but fair warning: it goes fast. Especially with a warm bag of tortilla chips nearby.
Kitchen Tips
- Roast the garlic in its skin wrapped loosely in foil. The skin protects it from burning while the inside turns to sweet, spreadable paste
- Dice the tomatillos small, about a quarter inch. Uniform pieces mean every scoop on your chip gets a balanced bite
- Seed the hot peppers if you want warmth without face-melting heat. Leave them in if you like to live on the edge
- Let the salsa sit for at least 20 minutes before serving so the roasted garlic flavor can permeate everything
Ingredients
Directions
Preheat oven to 400℉ (200℃). Loosely wrap garlic cloves in foil and roast for about 25 minutes, until very soft.
Squeeze garlic pulp from the skins into a small bowl and mash to a paste.
In a medium bowl, combine all remaining ingredients. Add garlic pulp and mast to a paste.
In a medium bowl, combine all remaining ingredients. Add garlic pulp and stir to blend.
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