Okay guys, this is not a drill at all, this salsa might be the best thing I have ever cooked. It’s not just me who believes it, since perfecting this recipe I have taken it to parties and made it for my own enchilada night party and everyone has been blown away. I’m literally considering bottling it, I’m not joking at all! Brace yourselves for the world’s best Creamy Roasted Tomatillo Salsa.
As you’re aware if you’ve read by posts before, I am a HUGE proponent of making your own sauces. Sauces are one of the most important parts of a meal and can really separate good dishes from “OMG this is amazing how on earth did you do this I need the recipe now” dishes. And making sauces on your own is often cheaper and always healthier than buying store bought salsas, dips and sauces.
This particular recipe I have essentially spent a year perfecting. It was originally one of the first recipes I posted on this blog and at the time I thought I had actually nailed it, boy did I underestimate myself. Over the course of the past year, I have tweaked this recipe, I changed the raw garlic to roasted garlic to tone it down, I used whole jalapenos including the seeds to give me more control over the spice, and most importantly, I have added the secret ingredient, AVOCADO!
That’s right ladies and gentlemen, avocado is the secret ingredient here. It make the sauce unbelievable creamy, tones down some of the spice and just is the absolute perfect compliment. I could not be more proud of this salsa, it is seriously addicting and you won’t be able to keep it in your house. I slather it on everything but it’s particularly amazing on our Easy Fajita Tacos, Chilequiles and Sweet Potato Black Bean Tacos. I have even used it as a salad dressing and it checks out.
I hope you love this as much as I do. It’s so much better than store bought salsa you’re not going to want to ever go back. I’m serious also that I might even bottle it one day for purchase, but for now just make your own, you won’t regret it. You’ve got this baby!
Love,
Jackie
Spicy Roasted Tomatillo Salsa
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10 servings 1x
- Category: Snack, Appetizer, Sauce
- Cuisine: Mexican, Vegan, Gluten Free
Description
The delicious salsa is perfect to take to parties! It creamy, spicy, so flavorful and much better than store bought. It will blow all your friends away and have them thinking you’re a genius.
Ingredients
Scale
- 15 tomatillos, washed and peeled
- 4 jalapeno peppers, stems cut off
- 1 large head of garlic, roasted (use 2 heads if they are small)
- 3 tbs extra virgin olive oil
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp cayenne pepper (add more if it’s not spicy enough)
- Juice of 2 limes
- 1/4 cup fresh cilantro (optional)
- 1 large avocado
Instructions
- Preheat your oven to 400 degrees.
Start by peeling the husks off of the tomatillos. Under the husks is a little sticky film that is easily rinsed off in slightly warm water. Take them and rinse them off until the film is gone. If a husk is being stubborn, don’t worry, that comes off in the water too! Cut the stems off the Jalapeno peppers. Place the tomatillos and jalapeno peppers on a baking sheet and toss with 1 tbsp of olive oil and 1 tsp each of the salt and pepper.
- Cut the top off the head of garlic, place the whole head onto a small square of aluminum foil. Drizzle with olive oil and sprinkle with a little salt and pepper. Wrap the head of garlic tightly and place on the baking sheet with the tomatillos and peppers.
- When the oven is preheated, place the pan on the top rack. Bake the tomatillos and peppers for 10 minutes on each side. When you flip them, the bottoms should be browning and by the end, the tomatillos should be really soft and bursting. If after 20 minutes they still are not bursting slightly, place them back in for 5-10 for minutes. The whole process takes about 30 minutes in my oven but my oven doesn’t heat very well or evenly. br]
- Remove the baking sheet from the oven and allow for all the ingredients to cool for about 10 minutes. Place the tomatillos and peppers directly into a food processor. Unwrap the garlic head and squeeze out the roasted garlic into the processor being careful not to include any skin. The best way to do this I’ve found is to use the foil to grab the bottom of the head of garlic and squeeze onto a cutting board until all the garlic is out then transfer to the processor. Pulse 5-8 times until the tomatillos are broken up.
- Add the remaining 2 tbsp of olive oil, 1 tsp each of salt and pepper, garlic powder, cayenne pepper, lime juice, cilantro and avocado to the processor with the blended tomatillos and blend on high for 3 minutes until the ingredients are all fully combined. Taste the salsa at this point, if it isn’t spicy enough, ass some more cayenne pepper. If it doesn’t seem sweet enough add a littel more salt as this will bring out the sweetness of the tomatillos.
- Serve with chips!
