Description
This fresh homemade roasted tomato and tomatillo salsa is super easy to make, tastes incredibly light, slightly sweet, and ridiculously delicious! It may just become your new all-time favorite. The unique flavors of the roasted sweet tomatoes combined with the slightly tart tomatillos make for the perfect combination.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 pound fresh tomatillos
- 1 pound vine-ripe tomatoes
- 1 green bell pepper
- 1 large white onion, quartered
- 6 garlic cloves, unpeeled
- 1 to 4 jalapeno peppers (depending on how spicy you like it)
- 2 tablespoons olive oil
- kosher salt
- juice from 1 fresh lime
- 1/2 cup fresh cilantro leaves
Instructions
Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2
Remove the husks from the tomatillos and rinse under cold water to remove the stickiness. Place the tomatillos, tomatoes, bell pepper, onion, garlic, and jalapeño peppers on the baking sheet. Drizzle with olive oil and season generously with kosher salt, toss. Roast for 20 to 30 minutes or until the onions begin to carmelize.
Step 3
After the vegetables have roasted, remove the stem and seeds from the bell pepper and jalapeño peppers (unless you want it spicy) and peel the garlic. Place the roasted vegetables in a blender or food processor along with the lime juice and cilantro. For mild, start with one jalapeño pepper and add more if the salsa is not spicy enough for your liking. Pulse until all ingredients are finely chopped and the salsa is mostly smooth with no big chunks. Season with kosher salt.
Step 4
Serve with your favorite gluten free tortilla chips or alongside your favorite Mexican dish.
