Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups
Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.
Tomatillos are packed with many vitamins specifically vitamin C and manganese. They also contain 14 types of phytochemical compounds called withanolides that are antibacterial and cancer-fighting.
10-12 tomatillos, husk removed and rinsed
2-3 serrano chilies, depending on your heat tolerance
½ small white onion, peeled
2 cloves garlic, peeled
1 tablespoon sea salt
2 tablespoons MCT oil or avocado oil
¼ cup lime juice
1 cup coarsely chopped cilantro (including stems)
Instructions for the salsa:
Preheat oven to 400°F. Arrange whole tomatillos, jalapenos, half onion and garlic on a baking sheet. Roast in the oven for 20 minutes or until golden brown. Flip halfway through.
Remove baking sheet from oven and allow to cool slightly. Carefully remove stems from jalapenos and tomatillos. Transfer roasted tomatillos, jalapenos, onion and garlic to a blender with sea salt and oil. Blend until mixture is well combined. Add lime juice and cilantro and blend again. Serve salsa at room temperature.
TIP: Try adding an avocado to this recipe for a creamier texture or serve it with chopped avocado.
Note: Baja Boiled Version
I commonly see the boiled version of this recipe in Baja. It’s just as easy and yields a completely different flavor. Boil tomatillos, jalapenos, onion and garlic in a saucepan for 8 -10 minutes or until soft. Strain and transfer to a blender. Blend until smooth.