Roasted Tomatillo Salsa

We love chips and salsa. A lot.

We're Chipotle fans, and their medium Tomatillo-Green Chile Salsa is my favorite. I saw some tomatillos in the store the other night, and I've never tried doing anything with them before, so I decided to make some salsa! Chipotle has nothing to fear, but I think the results of my experiment were favorable. Here's what I came up with (amounts are approximated, since I don't really measure anything - I'm an eyeballer).

Roasted Tomatillo Salsa

1 lb. tomatillos (they really vary in size, so I weighed them in the store), quartered
1 small red onion, sliced (I used 1/2 red onion, 1/2 sweet onion, since that's what I had on hand)
2 garlic cloves, pressed or minced (3 if they're smaller cloves)
2 jalapeño peppers, seeded and quartered (I used 3 - we like some heat)
2 Roma tomatoes, diced
juice of 1 lime
a splash of apple cider vinegar (1 tsp.?)
2-3 tbsp. fresh cilantro, chopped
1 tsp. ground cumin
sea salt (to taste)
fresh ground pepper (to taste)

I preheated my oven to 350 degrees, and put the tomatillos, onions, garlic and jalapenos on a baking sheet. I seasoned with some salt and pepper, and misted everything with some olive oil. Then I roasted them, maybe 30 minutes, but I sort of just kept going until they looked like what I wanted - kind of broken down, and starting to caramelize, almost.

I scraped everything into my food processor bowl, then added the lime juice, cilantro, Romas, cumin and a little splash of apple cider vinegar, and pulsed until I liked the consistency. I let it sit in the fridge for a few hours, and then we tried it.....and, well, it's gone now. I think we'll be making it again!

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A Cooking Baker

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