Roasted Tomatillo Salsa

Wow, two posts in one day. If you haven't already, check out my recipe for Flour Tortillas.
I like watching Food Network, and occasionally when I see a recipe that strikes me, I save it with plans to try it sometime.
This is the case with this salsa. I was watching Tyler's Ultimate and he was making chicken enchiladas with a roasted tomatillo salsa. It looked tasty. And when putting together my Cinco de Mayo dinner menu, I thought about trying it. Problem is that the weather is getting warmer in these parts and I didn't want to heat up the whole house baking off some enchiladas. Not today anyways. So I settled on just using his roasted tomatillo salsa recipe to go along with my Flour Tortillas and a few other things to make some tasty chicken tacos later. Yum.
I changed the recipe up a little to suit the tastes of me and my husband. After all, we are the ones that plan to eat it.
First thing to do is roast about a pound of husked and washed tomatillos, a jalapeno (instead of 2), one white onion in quarters and a garlic clove (instead of 4, only because I don't have much left). Pour some olive oil over the veggies and move them around a bit to cover. It really helps them to roast better.
Roast everything in a 400 degree oven for 12-15 minutes. Times like these I really like my toaster oven. It does the work without heating up the whole house. And I must say that the kitchen smelled wonderful while those veggies were roasting!
Once everything is roasted, toss it all in a food processor with some parsley (instead of cilantro- we just don't like that stuff), cumin, salt and lime juice. Pulse until its salsa consistency- however it is you like it.

This salsa is really good! I was eating it with a spoon. Some more garlic could be nice, but I don't think I would change a thing with it!
The notes of lime go really well with chicken.....or even some tortilla chips! I'm sure it would be great in Tyler's Ultimate Chicken Enchiladas.


Roasted Tomatillo Salsa
(adapted from Tyler Florence)

1 pound of tomatillos, husked and washed
1 jalapeno
1 white onion, quartered
1 clove of garlic
1 tsp. cumin
1 tbs. lime juice
1/3 - 1/2 c. parsley
a sprinkle of salt

Preheat oven to 400 degrees
Put the first four ingredients on a baking sheet and drizzle some olive oil over them. Move them around to get everything coated.
Stick the pan in the oven and roast the veggies for 12-15 minutes. The tomatillos will start to split open when they're done.
Stick the veggies into a food processor along with the rest of the ingredients and pulse until it's the consistency of salsa- however it is you like it!


This recipe has been linked to

• Just Something I Whipped Up @ The Girl Creative
• Recipe Share Party @ Harrigan Howdy
• I'm Lovin' It @ Tidy Mom
• Foodie Friday @ Designs By Gollum
• Friday Favorites @ Simply Sweet Home
• Friday Food @ momtrends