Did you ever wonder what to do with those funny-looking tomatillos you see at the Market? I assumed it would be something tricky and complicated that would not be worth the effort. Boy was I wrong! After a friend gave us a dozen or so tomatillos from his garden, I decided to take the plunge and figure out what to do with them. The result was both easy and delicious.
Roasted Tomato and Tomatillo Salsa
- ½ lb. tomatillos, peeled and rinsed
- 1 lb. Roma tomatoes and cherry tomatoes or beefsteak tomatoes
- ½ small yellow or red onion, quartered
- 1 small jalapeño, halved and ribs and seeds removed
- 2-3 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ cup cilantro leaves
- Heat your oven to 425°.
- Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
- Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
- Remove from oven and add the roasted vegetables into the bowl of a food processoror a small blender. Add the lime juice, salt, and cilantro leaves.
- Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
- Serve with tortilla chips or as a condiment.
- Store for up to 1 week in the fridge.
Cook’s Note: I used all Roma tomatoes because that’s what I had on hand. If using beefsteak or other big tomatoes, I would squeeze out a little of the juice before roasting so your salsa isn’t too watery. You can use other peppers besides jalapeno – to your taste. I had a couple of shishito peppers that had a little heat to them, so that’s what I used.
I served this with tacos, chili con queso, chips, and guacamole. The flavor was fantastic! And I couldn’t believe how easy it was to make. This is definitely added to my personal cookbook.