Bill Beckelman
OHV Recipes

Roasted Tomatillo Salsa

I really like the acidic flavor of tomatillo. This roasted tomatillo salsa is excellent on pork carnitas. Tomatillo are generally available at most large grocery stores in the Southwestern United States.

Ingredients

  • 1 pound of tomatillo, husks removed and washed
  • 1 sweet yellow onion sliced into 1/2” slices
  • 3 cloves of unpeeled garlic
  • 4 to 5 fresh serrano chiles
  • 1 bunch of washed cilantro with large stems removed
  • Canola oil spray
  • 2 teaspoons of kosher salt

Equipment

  • Baking sheet
  • Tin foil
  • Gas grill or broiler
  • Tongs
  • Vitamix/blender

Instructions

  • Remove the husks from the tomatillo
  • Wash the tomatillo. You will need to scrub them to get rid the the sticky sap
  • Remove the stem and then cut the tomatillo into quarters
  • Slice the onion into 1/2” slices
  • Add the tomatillo, onion, serrano, and garlic to the tin foil lined baking sheet
  • Spray with canola oil spray
  • Roast turning occasionally until well blackened. You may need to remove the garlic before the rest of the items
  • All the roasted items to cool
  • Add everything to the blender and blend to your desired salsa consistency

Hints

  • This is a great salsa to have in the fridge. You can add it to most any meat dish or to the top of eggs.