Ingredients:

  • 5 lbs Tomatillos (Husked & Rinsed)
  • 2 large Jalapeño Peppers
  • 1/2 medium White Onion (Roughly chopped)
  • 4 large Garlic Cloves (Peeled)
  • 1 cup packed Fresh Cilantro
  • 2 tablespoons Fresh Lime Juice
  • 1/4 cup Water (or as needed)
  • 1 teaspoon Salt (or to taste)
  • 1/4 teaspoon Ground Cumin

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sturdy baking sheet with foil.
  2. Place the husked tomatillos, jalapeños, onion chunks, and whole garlic cloves onto the prepared baking sheet. Drizzle lightly with olive oil (optional).
  3. Roast for 20–25 minutes. Halfway through, toss the vegetables gently with tongs until tomatillos are blistered and slightly blackened.
  4. Remove vegetables from the oven and let them cool for about 5 minutes.
  5. Transfer the roasted tomatillos, jalapeños, onion, and garlic into a blender or food processor. Add the fresh cilantro, lime juice, salt, and cumin.
  6. Pulse the mixture until you reach your desired consistency (slightly chunky is traditional). Add water, 1 tablespoon at a time, if the salsa is too thick.
  7. Taste the salsa and adjust salt and lime juice as necessary. Serve warm or chilled.