A tangy, summery sauce that’s both comforting and refreshing. Versatile enough to use over meats or in vegetarian dishes, this sauce works wonders over steak, chicken and pork; in tacos, salads or rice bowls; as a dipping sauce and more.
- 1 lb halved tomatillos, husks removed
- 1/2 medium yellow onion, roughly chopped
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic,* smashed
- 1 jalapeño, seeded and roughly chopped
- 1/2 teaspoon ground cumin
- Pinch of red pepper flakes
- Juice of 1 lime (2-3 Tablespoons)
- Food processor
- Preheat the oven to 400º F.
- Lay out tomatillos and onion on a baking sheet. Drizzle the oil over the mixture and toss to cover. Sprinkle salt and pepper on as evenly as possible.
- Place the jalapeños and garlic in aluminum foil, drizzle a little oil over them, and wrap them up. Place the foil-wrapped bundle right on the same tray.
- Roast the veggies in the oven for 18 minutes, or until the onions are soft and the tomatillos are blistered and beginning to brown.
- Combine everything in a food processor and pulse until smooth.
- Serve warm over steaks, chicken, vegetables, rice… just about anything!
- *I consider “medium” garlic cloves to be about as long OR wide as a quarter. It doesn’t have to be exact, I’m just saying don’t use two elephant garlic cloves the size of silver dollars.
- Sometimes I add a little drizzle of honey if I want a sweeter taste, but it’s totally not necessary most of the time.
- You can flip this recipe into a salsa verde cruda recipe if you just skip the roasting step and add a handful or two of cilantro. It’s a little more watery and less sweet, but it’s great for anything you’d use regular salsa with.
Keywords: tangy roasted tomatillo sauce, tomatillo sauce, tomatillos, sauces