I love all kinds of salsa, but tomatillo salsa has stolen my
heart tastebuds. It’s so fresh tasting, and I just love the tangy flavor of the tomatillos. I’ve already posted another tomatillo salsa, but this one is a little different. The other one uses chipotles, making it smokier and spicier than this one. This salsa is light with subtle heat, but it still has some of that smoky flavor thanks to roasting the tomatillos, garlic and jalapeno. It’s incredibly quick to make, even with the extra step of roasting. Once everything is roasted, you simply toss it in the food processor and you’re set. This would be a great addition to your Super Bowl menu, but I’ll warn you – it’s so good that you may want to make a double batch!
Eric and I like to serve this with homemade tortilla chips, which are a breeze to make. Simply brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 or so minutes.