A little while back we had a salsa competition. If you’ve read my blog throughout the years, you may notice that my friends and I love getting together and competing on who can make the best food. We’ve done cheeseburgers, ribs, Italian food and others. It’s a ton of fun and a great excuse to get together! In this competition, I entered two salsas… not because I am an overachiever, oh no, I just couldn’t make up my mind which kind of salsa to make, so I made both!
Green salsa is my number one favorite kind of salsa. I love it on burritos, burrito bowls, tacos and even eggs. This green salsa is not very spicy (which means you can pile more on your food). If you like the heat, skip the step of roasting the jalapenos and add them in fresh. Throw in a chopped serrano chili to kick it up even higher.
Roasted Tomatillo Garlic Salsa
- 8 Tomatillos
- 3 Jalapenos
- 1 Head of garlic or about 8 cloves
- 1/2 White onion
- 1 Cup of fresh cilantro
- Juice from 1 lime
- Salt and pepper
Peel the skin off of the tomatillos, and cut the jalapenos into long strips and remove the seeds (unless you like it spicy, see above paragraph).
Roast the tomatillos and jalapenos on an outdoor grill, turning every 3 minutes or so until they become slightly charred. Remove from the heat and set aside to cool.
To roast the garlic, preheat your oven to 400 degrees. Cut the top off of the head of garlic to expose the garlic inside. Brush the head of garlic with olive oil, place it in a small roasting pan and cover it with foil. Bake for 30 minutes.
Remove from the oven and set aside to cool as well, before removing the cloves.
Once everything is roasted, throw the tomatillos, jalapenos, garlic cloves, 1/2 white onion, cilantro, lime juice, salt and pepper (to taste) into a food processor. Process until smooth.
Refrigerate for at least 2 hours before enjoying. Adjust salt, pepper and lime juice to taste.
Enjoy with chips or as a topping on food!