NWPA Growers Co-op
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Roasted Tomatillo Salsa

1 pound tomatillos, husked

1 white onion, peeled sliced

4 garlic cloves

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

½ cup chopped cilantro leaves

½ lime, juiced

 

On a baking tray, roast tomatillos, onion garlic and jalapenos for 12 to 15 minutes @ 425. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well-combined but still chunky. Chill for best taste.


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