Tomatillos make any recipe taste fantastic! We harvested ours recently and created this amazing roasted salsa. We have made salsa about a million times (give or take 😉 ) but this was our first time roasting it. We are believers now! Something about the roasting process really brings out the best of the flavors!
With all the good peppers, onions and garlic Roasted Tomatillo Salsa is a perfect quick and healthy snack! Keep your ingredients organic and it is a clean eating recipe at it’s finest. You can also pour it over your favorite Mexican dishes like our Quinoa Bean Platter, Roasted Veggie Quesadillas and Layered Taco Salad.
We used our enamel cookie sheet and we could not be more pleased with how it turned out! We almost never use any other kind of cookie sheet anymore.
Blending the salsa in a food processor really makes this recipe the ultimate in ease. No need to stand around cutting forever! Got to love that right?
Clean Eating Roasted Tomatillo Salsa
- 8 cups whole tomatillos
- 2 jalapeño peppers (with or without seeds)
- 2 anaheim peppers
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 bunch cilantro, chopped
- 4 Tbs. lime juice
- 2 Tbs. sugar
- ¼ tsp. Real Salt
- ⅛ tsp. black pepper
- dash of cayenne
Place peppers on a broiler pan and broil them on high until the skins are lightly blackened on all sides. Place peppers in a glass bowl and cover with lid to make them sweat. After 20-30 minutes remove them form the bowl and scrape the blackened skins off. Also broil the tomatillos on high until skins are golden brown. Let cool and place all ingredients in a food processor or high powered blender such as a Vitamix or Blendtec. Blend until desired consistency. We like to serve these with our favorite organic corn chips.
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This post has been shared at Thank Goodness It’s Monday at Nourishing Joy