This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in! The vegetables are roasted in the oven which creates a creamy salsa!
This year we’ve grown the most tomatillos in our gardening history so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty. This recipe calls for tomatillos, onions and jalapenos which makes it a triple threat if you have all 3 growing in your garden. Roasting them in the oven gives them a rich, smoky taste and helps in making the salsa creamy instead of watery.
This is a perfect salsa to serve alongside tortilla chips, but it’s also delicious to add on top of tacos, burritos and even chili. If you’re looking for a new salsa to try I hope you give this a shot!
- 2 pounds tomatillos - husked removed, cleaned
- 2 jalapeno peppers
- 1 medium sized onion
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/4 cup cilantro
- salt + pepper to taste
- Preheat oven to 450 degrees.
- Place tomatillos, jalapenos and onion on a baking sheet. Pour 1 tablespoon of olive oil on top. Mix with spatula to coat.
- Roast for 15 minutes. Flip the vegetables. Roast for 15 more minutes.
- Remove from oven and let cool.
- Cut the stems off jalapenos and remove the seeds. If you want extra spicy salsa you can keep the seeds but it will be hot. I prefer my salsa without seeds.
- Place tomatillos, jalapenos, onion, 1 tablespoon olive oil, minced garlic, lime juice, cilantro and salt + pepper in food processor blender and pulse until chunky smooth.
- Serve with chips, throw on tacos, pour over chicken, etc.
- You can also freeze this salsa to enjoy later on!