Ingredients

The following ingredients have 4 Servings
  • 1 Pound Tomatillos, (Husked and rinsed)
  • 1 Tablespoon Olive Oil
  • 1-2 Jalapeños, (Seeded and chopped)
  • 1/2 Cup Chopped White or Yellow Onion
  • 3 Cloves Garlic, (Minced)
  • 1/3 Cup Packed Fresh Cilantro Leaves
  • 1 Tablespoon Fresh Lime Juice
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Cumin

Instruction

  • Preheat oven to 425 degrees. Line a large baking sheet with foil.
  • Place the tomatillos, on the prepared baking sheet and roast in the preheated oven for 10-15 minutes until starting to turn golden brown.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add in the chopped jalapeno and onion and cook, stirring occasionally for 4-5 minutes until onion is soft.
  • Add the garlic to the pan and cook stirring constantly for one minute, remove the pan from the heat.
  • To the bowl of a food processor or high powered blender add in the roasted tomatillos, jalapeno mixture, cilantro, lime juice, salt, and cumin.
  • Pulse (don't blend) a few times until desired salsa consistency is reached. Taste the salsa and add more salt or cumin if desired.
  • Pour the salsa into an airtight container and chill in the refrigerator until cooled through. Salsa is good stored in the refrigerator for up to 5 days.