Tomato and Tomatillo Salsa
Tomato and tomatillo salsa is a delicious Mexican salsa made with tomatoes, tomatillos, jalapeno pepper, onion, garlic and cilantro.
Ingredients
- 5 medium tomatillos, husks removed and rinsed
- 3 large Roma tomatoes, whole
- 1-2 jalapeno peppers, whole (depending on heat level you want)
- 1/2 white onion
- 1-2 cloves of garlic, peeled
- 2 tbsp minced cilantro
- 1 tbsp fresh lime juice
- ground sea salt and pepper to taste
Instructions
- Remove the husk from tomatillos by pulling or twisting them off. Rinse all sticky residue from the tomatillos in warm water. Peel garlic. Wash and dry other veggies.
- Line cast iron grill pan or skillet with tinfoil. Place tomatillos, tomatoes, jalapeno and garlic in the pan and cook on high. Char all the vegetables by turning them frequently until the outside is charred on all sides. Remove as veggies are done. The tomatoes will take the longest to cook. You can tell when they are done because skin will start to split and veggies will soften.
- Cut jalapeno in half and remove the spine and seeds. If you want a mild salsa remove all seeds or for more heat leave some of the seeds in. Place all charred veggies in a blender with the garlic, onion and cilantro (you will need to cut tomatillos and tomatoes in half to fit them into the blender). Leave all the skins and charred areas on the veggies. Pulse veggies in the blender until you reach desired consistency.
- Pour salsa into a medium bowl and add a tablespoon of fresh lime juice. Salt and pepper to taste. Place salsa in a covered jar or bowl and let sit in the refrigerator for at least an hour. Flavor is better when it sits longer.
Nutrition
Calories: 20kcal
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