Hot Roasted Tomatillo Salsa

Hot and tangy, a great dip

I introduced you all to the wonderful tomatillo in my last post. I bought about 2lbs tomatillos, just so I can play around with it. Here is a variation of the salsa, roasting the tomatillo. It brings out the juices even more, with a slight smokiness to it. I fire roasted the jalapeno as well. Roasting definitely imparts a different taste...umami I guess!

Oh so sweet!

Ingredients:

1 lb tomatillos, about 6, depending on size (de-husked)

1 medium red onion, finely diced

2 hot jalapeno peppers

3 garlic cloves, whole

½ a bunch cilantro, roughly chopped
Salt and Pepper, as needed
Lime, 1 (or lemon is fine too)

Preheat the oven at 400F. Cut the tomatillos in half. Grease the baking sheet with PAM. Place the tomatillos, whole jalapeno. Place the baking sheet in the oven, close to the top heating coil, also called broiling. Let it broil for about 12-15min.

After 10min, place the whole garlic cloves and let it roast for about 3-5 min. Once the tomatillo and jalapeno turns black, remove from oven and let it cool.

Once cool, remove the skin from jalapeno and garlic. Place tomatillo, jalapeno and the garlic in a blender. Pulse several times for a chunkier salsa. Transfer to a bowl. Add the diced onion, cilantro, salt and pepper. Squeeze the lime juice and serve right away!

Variation:

Try adding ½ tsp cumin powder for extra smokiness. You may add avocado to enhance the flavor and to cut the tanginess.