Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Cuisine: American
Ingredients: 1 dozen tomatillos, husked and quartered; 2 tomatoes quartered; 6 cloves garlic; 1 Spanish onion, roughly chopped; 1 tbsp honey; 1 tbsp white vinegar; 2 tsp salt; olive oil and kosher salt to coat

Jim Kennedy @jimkmaus

Combine the tart flavor of the tomatillo to roasted onions, tomatoes, and garlic for a mouth full of more, please.

Jim Kennedy @jimkmaus

Combine the tart flavor of the tomatillo to roasted onions, tomatoes, and garlic for a mouth full of more, please.

Saved

Ingredients

1 dozentomatillos, husked and quartered
2tomatoes quartered
6 clovesgarlic
1Spanish onion, roughly chopped
1 tbsphoney
1 tbspwhite vinegar
2 tspsalt
olive oil and kosher salt to coat

Saved

Steps

1

Preheat oven to 425º
2

Toss tomatillos in large mixing bowl with olive oil and kosher salt. Pour onto half-size baking sheet lined with silpat or parchment
3

Toss tomatoes in large mixing bowl with oil and salt. Pour onto one side of a second half-size baking sheet.
4

Toss onions and garlic in mixing bowl with oil and salt, making sure to separate the onions. Pour onto the other half of the second baking sheet.
5

Put both baking sheets in oven.
6

After 10 minutes, remove the tomatillos and drain off liquid, reserving for later.
7

Roast for 20 more minutes, or until brown around the edges.
8

Take out of the oven, let cool for 30 minutes.
9

Place all vegetables in a food processor. Add honey, salt, and vinegar. Pulse until combined. Add seasoning as needed.
10

Serve with fresh tortilla chips or sliced baguette.