Roasted Tomatillo and Chile Salsa

Roasted Tomatillo and Chile Salsa
Recipe type: Salsa
  • 1lb tomatillos, husked
  • 1 white onion, peeled, sliced, quartered
  • 4 garlic cloves
  • 2 jalapenos
  • 2 tsp. ground cumin
  • 1 tsp salt
  • ½ cup chopped cilantro leaves
  • ½ lime, juiced
  1. Preheat oven to 400.
  2. On a baking sheet, roast tomatillos, onion, garlic and jalapenos for 12-15 minutes.
  3. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
  4. Add the cumin, salt, cilantro and lime juice and pulse mixture till well combined but still chunky.