Tomatillo's are widely used in Mexican and other Latin American dishes. They are delicious roasted and have a wonderful sweetness to them. They are great in salsas and make a good addition to chopped salads & stir fry's .
Tomatillo Chili Salsa is a vibrant green chunky salsa that will add zip to any of your favorite recipe's. At 12 Calories, 15mg’s of sodium and no cholesterol per ounce, this salsa is a real delight. Use it with or without the chilies and make it a great part of your unsalted life style.
Line a baking pan with aluminum foil. Squirt pan with olive oil spray, place tomatillo's, onion, garlic and jalapeno's in pan and roast in oven for 15 minutes
Transfer the roasted vegetables and any juices in pan to a food processor. Add the cumin, sea salt, cilantro, pepper & lime juice and pulse mixture until combined but still chunky.
Note: A smoother Salsa can be achieved by blending longer in the food processor.
Note: The tomatillo salsa calls for 2 medium jalapeno peppers which will make the salsa full in flavor and also on the hot side. You can leave one of the peppers out at roasting time is you would like a milder Chile salsa at meal time. ( Of course if you want a real scorcher you can also add one more jalapeno to the roast...)