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AKA the simplest, most flavorful sauce you’ll want to douse on everything.

Wow I absolutely cannot believe August is OVER!? Like what? Where is this year going!?

At the beginning of June I made the best decision ever- to sign up for a local CSA. Community Supported Agriculture is a way to support your local farmer by signing up to receive a weekly box of produce. This year I signed up to get a veggie box and a fruit box from Tonnemaker Farms which is a local to me, all organic farm!

The past few weeks we got a plethora of tomatillos! As well as anaheim peppers. My initial instinct? SALSA. I love a great roasted salsa verde. And these farm fresh ingredients I know would make a stellar salsa.

I’m telling you all, when you use the simplest, freshest ingredients it doesn’t take much to make a truly spectacular dish.

I love this salsa scooped up with a tortilla chip, on nachos, with veggies or as the sauce for green enchiladas! This is not a recipe to skip, you’ve got to try!

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Roasted Tomatillo Salsa

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  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
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Description

A perfect burst of spicy, citrusy, charred flavor this roasted tomatilla salsa will become your new fave for chips, nachos, tacos, enchiladas and more!

Ingredients

Scale
  • 3lb fresh tomatillos, husks removed and rinsed well
  • 5 mild anaheim peppers, tops sliced off and seeds removed
  • 6 cloves garlic, root ends cut off but peels on
  • juice of 1 lime
  • 1 teaspoon kosher salt
  • 1/2 bunch cilantro
  • pinch of red pepper flakes

Instructions

  • Preheat oven to broil.
  • Prep the veggies. I like to slice the tops off the peppers and remove the seeds BEFORE roasting. Slice off the very top and scoop out the seeds with a paring knife or spoon. Cut off the very root end of the garlic cloves but leave the peel on so the cloves slip out easily after roasted. Remove husks from tomatillos and rinse well. Place the tomatillos, peppers and cloves of garlic on a large sheet pan lined with parchment or a silicone baking mat.
  • Place veggies under broiler for 6 minutes. Remove and flip peppers and tomatillos 90 degrees. Broil another 6 minutes and flip a final time, exposing the bits that are not roasted/blackened. Broil a final 2-3 minutes until all of the peppers are blistered and tomatillos have begun to release their juices.
  • Remove and let veggies cool slightly. Place the peppers in a bowl and cover with saran wrap. When cool enough to handle, remove the skins and place the flesh of the peppers in a blender. Squeeze the cloves of garlic out of the peel into the blender. Add tomatillos, the juices on the pan, cilantro, salt, pepper flakes and lime juice. Blend until combined or mostly smooth.
  • Store in a jar with a tight fitting lid and enjoy for up to one week! Try it as a dip for veggies, chips, on nachos, tacos or enchiladas!

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