An assertively spicey and citrusy salsa that goes great with grilled foods or tortilla chips.
- 1/2 tsp. fine sea salt, and more as needed, for seasoning
- 1 tbsp. olive oil
- 1 pound drained canned tomatillos (note: You can also use cooked fresh tomatillos. See instructions below on how to roast tomatillos.)
- 2 tbsp. canned tomatillo juice (note: You can also use any pan juices captured during or after roasting the tomatillos.)
- 2 1/2 tbsp. lime juice
- 3 small garlic cloves, peeled
- 1 small yellow onion, cut into 1/2″ thick slices
- 1 small Guajillo dried chile (note: or other dried chile of your choice)
- 1 small arbol chile (can be omitted if a less spicy salsa is desired
- Combine tomatillos, both juices, oil, and salt in deep bowl.
- Pre-heat oven 300 degrees. Bake dried chiles on sheet for 6 minutes. Remove stems and seeds. Add to chile bowl
- Heat a griddle pan (or use a frying pan if needed) on high. Lightly coat the pan with oil or a pan spray. Grill the onion slices and garlic cloves on high heat until charred slightly. Remove them from the pan and add to the bowl.
- With an immersion blender or food processor, puree until slightly smooth consistency. Season with salt and pepper, as desired.
To roast fresh tomatillos:
- Preheat oven to 400° F.
- Arrange the tomatillos, husked and washed, and cut into chunks, on a baking sheet. Drizzle with olive oil and toss to thoroughly coat the tomatillos.
- Bake for 60 minutes, tossing halfway through. Remove from the oven and let cool.
- Can be stored in the refrigerator for 2 to 3 days.