Pan-Roasted Tomatillo Salsa

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This salsa is a homemade version of Trader Joe’s Tomatillo Salsa, and for some reason it took me a long time to start making it myself. Once I started, I can’t stop. I use it to make chicken enchiladas, fish tacos, or just eat straight with chips – (Phase 2 or 3). A great Phase 1 use would be over grilled tilapia.

Adapted from Taste and Tell and Little Spice Jar.

Ingredients:
  • 10 tomatillos (about 3 lbs), quartered
  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
  • 1/2 yellow onion, chopped
  • 2 garlic cloves (with skin)
  • 1 bunch cilantro
  • Salt and pepper, to taste

Directions:

1. Heat a large skillet and soak tomatillos in a large bowl. Remove the husks from the tomatillos.

2. Add olive oil, tomatillos, jalapeño and onion to the skillet. Sauté on high heat until caramelized on both sides, about 5-10 minutes. Add garlic cloves for the last minute.

3. Transfer to a blender or food processor and add in the cilantro, lime juice, salt (I prefer sea or Himalayan salt) and pepper.

4. Place in the refrigerator to chill.

Makes about 2-3 cups.

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