Roasted Tomato and Tomatillo Salsa
This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!
Servings: 4 (2 cups)
- 2 roma tomatoes
- 4-5 tomatillos
- 1/3 small onion
- 1 garlic clove
- 1-2 jalapenos (or serranos)
- 10-12 sprigs cilantro
- pinch of salt
- squeeze of lime
Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.
Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
Serve immediately or chill in the fridge for a bit before serving.
Store leftovers in an airtight container in the fridge where they will keep for a few days.
Even though I'm a huge fan of serving Salsas warm, I actually like this Tomato and Tomatillo Salsa best when it's served cold.
I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together.
Calories: 12kcal | Carbohydrates: 2g | Sodium: 2mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 7.5mg | Calcium: 5mg | Iron: 0.2mg