By DAKOTA SHEARER
Staff Writer
Ingredients:
- 7 tomatillos, husks removed
- 1.5 large jalapenos
- 2 cloves of minced garlic
- ¼ tsp cumin
- ¼ tsp salt
- ¼ medium red onion
- 1-2 tbsp fresh cilantro
- Olive oil and vinegar for taste (optional)
- Freshly squeezed lime juice
Instructions:
- Preheat your oven to 400 degrees F and line a baking pan with foil.
- Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it’ll add a fire roasted flavor to the salsa. You can also decide to roast the onions as well if you don’t enjoy the taste of raw onion.
- Once your tomatillos are done, allow them to cool for 10 minutes.
- Once they’ve had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop.
- Next, add in your cilantro (add a little at a time) and lime. Taste as you go.
- Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired.