While I love the freshness of pico de gallo, tomatillo salsa has always been my favorite topping for tacos, taco salads or tostada . If you are unfamiliar with tomatillos, they are small, green tomatoes covered in an outer husk layer that you need to remove before using. Their green color and size contribute to its mild, savory, lemony flavor.
In this recipe, the tanginess of the tomatillos really comes through, alongside the chili, cilantro and roasted vegetables. Tomatillo Salsa is a perfect sauce to garnish any traditional or modern dish. I served this with my pork enchiladas, but it can even be served over simple grilled vegetables to give them a flavor kick.
1 lb. fresh tomatillos, husked and washed
2 fresh jalapeños, cut in half and seeded
1 small onion roughly chopped
2 gloves garlic, peeled
1 bunch of cilantro
Juice of 1 lime
Salt and pepper
Yields: 2 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Preheat oven 350°F.
On a baking sheet, place the tomatillos (whole), jalapeños and onion.
Place in the oven and bake for 25 minutes.
Once roasted, tip the cooked vegetables into a blender and puree.
Add a handful of cilantro and lime juice.
Season to taste.