Low Iodine Gluten Free Roasted Tomatillo Salsa
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Learn more →Ingredients
6 servings
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 1–2 jalapeños, stemmed
- ½ medium white onion, cut into 2 thick wedges
- 3 garlic cloves, unpeeled
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more to taste
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp ground cumin (optional)
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and heat the broiler to high. Arrange the tomatillos, jalapeños, onion wedges, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1/2 tsp kosher salt.
- 2
Broil for 5–7 minutes, until the tomatillos and jalapeños are deeply charred and blistered on top. Flip everything with tongs and broil for another 4–5 minutes, until the tomatillos are soft and collapsing and the skins are charred in spots. Remove from the broiler and let cool for 5 minutes.
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