Ingredients

The following ingredients have 4 Servings
  • 2 pounds tomatillos (, husked and rinsed)
  • 1 medium yellow onion (, peeled and quartered)
  • 4 cloves garlic (, peeled and smashed)
  • 2-4 roasted hatch chiles (, or one fresh jalapeño, stemmed)
  • 1/3 cup loosely packed cilantro leaves
  • 1 teaspoon kosher salt
  • Cotija cheese for garnish

Instruction

  • Preheat the oven to 450 degrees F.
  • Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
  • Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
  • Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
  • Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.