Easy Salsa

10 mins
Serves 1
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Directions

  1. 1Soak the tomatillos in water to easily remove the papery husk.
  2. 2Soak the tomatillos in water to easily remove the papery husk.
  3. 3Soak the tomatillos in water to easily remove the papery husk.
  4. 4Rough chop one onion and two poblano peppers.
  5. 5Rough chop one onion and two poblano peppers.
  6. 6Rough chop one onion and two poblano peppers.
  7. 7Peel the garlic cloves from one whole bulb of garlic.
  8. 8Peel the garlic cloves from one whole bulb of garlic.
  9. 9Peel the garlic cloves from one whole bulb of garlic.
  10. 10Add the rough chopped onion, poblano peppers, and peeled garlic cloves to a half sheet tray.
  11. 11Add the rough chopped onion, poblano peppers, and peeled garlic cloves to a half sheet tray.
  12. 12Add the rough chopped onion, poblano peppers, and peeled garlic cloves to a half sheet tray.
  13. 13Clean the tomatillos after soaking them in water, as the husks will absorb water and the sap will be diluted.
  14. 14Clean the tomatillos after soaking them in water, as the husks will absorb water and the sap will be diluted.
  15. 15Clean the tomatillos after soaking them in water, as the husks will absorb water and the sap will be diluted.
  16. 16Add the cleaned tomatillos to the sheet tray with the other vegetables.
  17. 17Add the cleaned tomatillos to the sheet tray with the other vegetables.
  18. 18Add the cleaned tomatillos to the sheet tray with the other vegetables.
  19. 19Drizzle olive oil and sprinkle kosher salt over all the ingredients on the sheet tray.
  20. 20Drizzle olive oil and sprinkle kosher salt over all the ingredients on the sheet tray.
  21. 21Drizzle olive oil and sprinkle kosher salt over all the ingredients on the sheet tray.
  22. 22Coat everything well with olive oil and salt.
  23. 23Coat everything well with olive oil and salt.
  24. 24Coat everything well with olive oil and salt.
  25. 25Line the half sheet tray with aluminum foil, shiny side up.
  26. 26Line the half sheet tray with aluminum foil, shiny side up.
  27. 27Line the half sheet tray with aluminum foil, shiny side up.
  28. 28Roast the ingredients in a 500 F (260 C) oven for about 10 to 15 minutes, or until nicely charred.
  29. 29Roast the ingredients in a 500 F (260 C) oven for about 10 to 15 minutes, or until nicely charred.
  30. 30Roast the ingredients in a 500 F (260 C) oven for about 10 to 15 minutes, or until nicely charred.
  31. 31Allow the roasted ingredients to cool to room temperature.
  32. 32Allow the roasted ingredients to cool to room temperature.
  33. 33Allow the roasted ingredients to cool to room temperature.
  34. 34Transfer all the cooled ingredients into a food processor.
  35. 35Transfer all the cooled ingredients into a food processor.
  36. 36Transfer all the cooled ingredients into a food processor.
  37. 37Add about a half to a quarter cup of cilantro leaves and the juice from about six limes.
  38. 38Add about a half to a quarter cup of cilantro leaves and the juice from about six limes.
  39. 39Add about a half to a quarter cup of cilantro leaves and the juice from about six limes.
  40. 40Pulse the mixture until it reaches your desired texture.
  41. 41Pulse the mixture until it reaches your desired texture.
  42. 42Pulse the mixture until it reaches your desired texture.

Ingredients

  • 2 pounds tomatillos
  • 2 pounds tomatillos
  • 2 pounds tomatillos
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 poblano peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • 1 bulb garlic cloves from one whole bulb of garlic
  • 1 bulb garlic cloves from one whole bulb of garlic
  • 1 bulb garlic cloves from one whole bulb of garlic
  • olive oil
  • olive oil
  • olive oil
  • kosher salt
  • kosher salt
  • kosher salt
  • 0.25 cup cilantro leaves
  • 0.25 cup cilantro leaves
  • 0.25 cup cilantro leaves
  • 6 juice from limes
  • 6 juice from limes
  • 6 juice from limes

Equipment

half sheet trayovenaluminum foilfood processorstick blendermolcajete

Tips

  • Soaking tomatillos in water helps remove the papery husk and dilute the sap.
  • Line the sheet tray with aluminum foil, shiny side up, to prevent liquid absorption.
  • The smoother the skin, the juicier the lime.