Roasted Tomatillo, Onion & Jalapeno Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Cilantro
  • 1 tsp Garlic
  • 2 Jalapeno peppers
  • 1 Onion, medium sized
  • 2 lbs Tomatillos - husked removed

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on brooklynfarmgirl.com

Description

Ingredients

• 2 pounds tomatillos - husked removed, cleaned
• 2 jalapeno peppers
• 1 medium sized onion
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• 1/4 cup cilantro
• salt + pepper to taste

Directions

• Preheat oven to 450 degrees. Place tomatillos, jalapenos and onion on a baking sheet. Pour 1 tablespoon of olive oil on top. Mix with spatula to coat. Roast for 15 minutes. Flip the vegetables. Roast for 15 more minutes. Remove from oven and let cool. Cut the stems off jalapenos and remove the seeds. If you want extra spicy salsa you can keep the seeds but it will be hot. I prefer my salsa without seeds. Place tomatillos, jalapenos, onion, 1 tablespoon olive oil, minced garlic, lime juice, cilantro and salt + pepper in food processor blender and pulse until chunky smooth. Serve with chips, throw on tacos, pour over chicken, etc. You can also freeze this salsa to enjoy later on!