This roasted tomatillo and garlic salsa is deeply flavorful and takes only 25 minutes to make! Its ingredients are very simple, just tomatillos, garlic, tomatoes, onion, cilantro, lime, garlic powder, and salt. It is delicious on just about everything savory such as, breakfast burritos, quesadillas, eggs, tacos, you name it! Give it a try today and put some of those summer tomatoes and tomatillos to the test.
This salsa is not a spicy salsa at all. Instead, it is packed full of flavor from roasting the garlic and tomatillos and adding lots of cilantro, lime, and even more garlic. If you are someone who enjoys a little kick in their salsa (I definitely do), you can add some jalapeño or chili pequin and roast them with the other ingredients.
Roasting is one of my favorite ways to add flavor to any dish. It is what makes this salsa taste so amazing, and not simply like tomatoes. Roasted tomatillos are a staple in many salsa and sauce recipes including salsa verde! These little green vegetables look almost like tomatoes but are wrapped in a green paper-like shell. They are one of my favorite ingredients, so if you have never tried them before, I would definitely recommend using them.
- I added chopped cilantro at the end, but if you like a really smooth salsa you can blend it with the other ingredients until it becomes your desired consistency.
- To create the chips in the last picture, I simple cut up some corn tortillas, tossed them in oil and salt, and baked them at 350 degrees for about 15 minutes. They make amazing tortilla chips in a pinch!
- 8 tomatillos
- 7 medium cloves of garlic
- 6 tomatoes
- ¼ white onion
- 1 bunch of cilantro
- juice from 1 lime
- ½ teaspoon salt
- ½ teaspoon garlic powder
- First prepare the vegetables so they are ready to go. Peel, wash, and quarter the tomatillos. Peel the garlic, wash the tomatoes, and peel and chop the onion.
- Heat a large skillet over medium high heat. Place the quartered tomatillos on the skillet and cook for about 10 to 15 minutes flipping occasionally so they will cook on all sides. The tomatillos are done when their bright green color has faded, they have turned mushy, and some juice started to leak out into the pan. In the last 2 or 3 minutes of cooking time, add the peeled garlic to the pan. It only needs to cook briefly as garlic can burn quickly. Remove from heat immediately when done cooking.
- In a large blender, add of the ingredients except the cilantro. Blend the salsa until it is at your desired smoothness. I like to leave mine a little chunky, but that is just my preference. Transfer the salsa to a large bowl. Finely chop the cilantro and stir it in to the salsa. Serve immediately!