Hey there, let’s make some salsa!
You know that feeling when you’re just craving something fresh, tangy, and a bit spicy? Well, roasted tomatillo salsa is my go-to for those moments. It’s kind of like a party in your mouth—sounds cliché, but trust me, it’s true! The first time I made this was after a BBQ with friends where someone (no names!) forgot to bring dip. So, I rustled this up with what I had, and it’s now a household favorite.
Why You’ll Love This
I make this when I’ve got a few tomatillos hanging around, looking forlorn. My family goes bananas for this because it’s got a kick without being over the top (unlike some salsa disasters I’ve had). Plus, it pairs with almost everything. I’ve even caught my kids dipping their fries in it! Oh, and if you’re feeling adventurous, try it with eggs in the morning.
What You’ll Need
- 1 1/2 lbs tomatillos – peeled (sometimes I use green tomatoes if I can’t find tomatillos)
- 1 jalapeño – or more if you like it hot, hot, hot!
- 1/2 onion – any ol’ onion will do
- 2 cloves garlic – smashed (not crushed, they differ!)
- 1/4 cup cilantro leaves – my grandma always said fresh is best, but dried’s okay in a pinch
- Juice of 1 lime – or lemon if that’s what you have
- Salt to taste – don’t skimp on this
How to Make It
- Preheat your oven to 425°F (220°C). Scatter the tomatillos, jalapeño, onion, and garlic on a baking sheet. Roast for about 15-20 minutes until everything looks charred and squishy. This is where I usually sneak a taste (oops!).
- Let them cool a bit. Toss everything into a blender or food processor with the cilantro, lime juice, and a good pinch of salt. Pulse until it’s as chunky or smooth as you like. Don’t worry if it looks a bit weird at this stage – it always does!
- Taste, adjust seasoning, and don’t forget to save some for yourself before it’s all gone!
A Few Personal Notes
If you’re roasting, make sure everything is evenly spread out. I once piled it all up, and it took forever to cook properly. And for some reason, I think this salsa tastes even better the next day.
Variations I’ve Tried
Once, I added ripe avocado to the mix – creamy goodness. Another time, I swapped the jalapeño for a habanero, and let’s just say my mouth was on fire (in a good way). But when I tried pineapple, it was just…wrong.
Got the Right Tools?
A baking sheet and blender are handy, but honestly, a good mortar and pestle can work if you’re in a pinch (and feeling strong!).
Storing This Goodness
Keep it in an airtight container in the fridge. It should last about a week, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
This salsa is the life of the taco party, but I love it spooned over grilled chicken or even with a simple bowl of tortilla chips while watching the game.
Lessons I’ve Learned
Don’t rush the roasting. I once tried cutting corners, and it tasted raw – not the vibe I was going for.
It’s FAQ Time!
Q: Can I freeze this salsa?
A: You can, but it might get a bit watery. Just give it a good stir after thawing.
Q: What if I don’t have fresh lime?
A: Bottle juice works in a pinch, but it won’t have that fresh zing. Maybe add a touch more salt to balance it out.
For more salsa inspiration, check out Simply Recipes or get a little daring with Love & Lemons.
