A vibrant and flavorful salsa made with roasted tomatillos, perfect for dipping or as a topping.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and proper roasting of the vegetables.
Place the tomatillos, garlic cloves, and jalapeño peppers on a baking sheet.
Spread the vegetables evenly on the baking sheet for uniform roasting.
Drizzle the vegetables with olive oil and season with salt and black pepper.
Use your hands to ensure the vegetables are evenly coated with oil and seasoning.
Roast the vegetables in the oven for 15-20 minutes, or until they are softened and slightly charred.
Keep an eye on the vegetables to prevent over-charring.
Transfer the roasted vegetables to a food processor.
Allow the vegetables to cool slightly before handling to avoid burns.
Add the chopped onion, lime juice, and cilantro to the food processor.
Chop the onion into smaller pieces for easier blending.
Pulse the mixture until it reaches your desired consistency.
For a chunkier salsa, pulse less frequently.
Taste and adjust the seasoning with additional salt or lime juice if needed.
Taste-testing ensures the flavors are balanced to your liking.
Serve the salsa in a bowl and enjoy with your favorite chips or dishes.
Garnish with a sprig of cilantro for a fresh presentation.
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