Friday, June 24, 2011

Roasted Tomatillo Salsa

We love homemade salsa, and we love salsa with roasted ingredients even more.

Salsa isn't just for dipping chips. We love it over burgers and steaks too! I found the original recipe over at the My Man's Belly blog.

Makes: 12 appetizer servings, enough for 4 burgers with leftover for dipping
Prep time: 10 minutes
Cook time: 1 hour
Printable Recipe


  • 1 1/2 lbs tomatillos, husked and halved
  • 1 medium white onion, quartered
  • 1 large jalapeño, seeded and halved
  • 1 medium poblano pepper, seeded and halved
  • Skewers, soaked
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • 10-15 sprig cilantro (to taste)
  • 1/2 lime, juiced

1. Start up your grill (you can also make this in the oven at 400 F). Put the tomatillos, onion, and jalapeño on skewers. Brush with oil and place on grill over indirect heat. Also brush the poblano and garlic with oil and add them to the grill. Grill for 30-40 minutes or until the vegetables are softened and lightly blackened. Do not burn them.

2. Remove vegetables from the grill and let cool slightly. Place into a blender or food processor. Add cilantro and blend until smooth. Add salt and pepper to taste and the lime juice. Pulse a few more times to mix.

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