Why buy processed salsa from the store, when you can make salsa from fresh ingredients, with more flavor and pizazz? I don’t know either.
We just got some height-of-the-harvest tomatillos from the farmer’s market that was dirt cheap. Tomatillos have amazing flavor, carrying hints of lime, peppers, and flowers, all neatly wrapped in a beautiful floating lantern. A roasted tomatillo salsa is perfect for enchiladas, tacos, and as an accompaniment to chicken and heavier meats that need something to lift them up.
This salsa recipe is really a blueprint for many different roasted variations. It’s so simple, and the tasty combinations are endless. Be creative and have fun. Share your variations with me. I’d love to hear how you make salsa!
- 2 pounds tomatillos, quartered
- 1/2 red pepper, sliced
- 1 onion, halved and quartered
- 1 tomato, halved and quartered
- 4 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoons whole coriander, crushed
- 1 teaspoon cumin seeds, ground
- cayenne pepper
Preheat the oven to 400 degrees Fahrenheit. In a bowl, mix the chopped vegetables with olive oil thoroughly. Place all the vegetables onto a baking sheet. Make sure that the vegetables touching the baking sheet are covered with oil. Bake for 20 minutes.
Remove from the oven and place in a food processor. Pulse only a few times for a total of 10-15 seconds. That’s all you need. Add about 1/4 teaspoon of salt. Add cayenne pepper for heat desired (start with just a pinch, about 1/8 teaspoon).
Serve on eggs, fish, tacos, enchiladas, chicken…