Name: Roasted Tomatillo and Tomato Salsa
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos; 1 pint cherry tomatoes; 1 medium white onion, quartered; 1 head garlic, top sliced off; 1 tsp seasoned salt; 2 tbsp olive oil; 1 lime, juiced; 1 Thai chili pepper; salt, to taste

1

Preheat your oven to 425°F (220°C).

2

In a baking dish, combine the tomatillos, cherry tomatoes, quartered onion, and the head of garlic.

3

Sprinkle with seasoned salt and drizzle with olive oil. Toss to coat all the vegetables.

4

Roast for about 45 minutes, until the vegetables are soft and charred in spots.

5

Remove from the oven and let the vegetables cool down.

6

Once cool enough to handle, squeeze the roasted garlic cloves out of the head and into a blender.

7

Add the rest of the roasted vegetables and any juices from the pan to the blender.

8

Squeeze in the juice of one lime and add the Thai chili pepper, if using.

9

Blend until the salsa is smooth and creamy.

10

Taste the salsa and adjust with more salt or lime juice as needed.

11

Serve immediately with tortilla chips or as a topping for your favorite dishes.

Roasted Tomatillo and Tomato Salsa

Ingredients

9 Ingredients

Instructions

Keep Cooking