I was testing a recipe for Edible Monterey Bay this weekend and made a roasted tomatillo salsa with roasted corn to go with it.. So easy. So tasty.
- 10 tomatillos
- 1 jalapeno
- 1 whole onion, peeled and quartered
- 1 ear of corn
- freshly ground salt, to taste
- freshly squeezed lemon juice, if needed
Preheat the oven to 350 degrees F. Lay the tomatillos, jalapeno, onion, and corn on a parchment or silicone-lined baking sheet.
Roast until the tomatillos are soft, the onions beginning to caramelize, and the pepper is wilted, approximately 55 to 60 minutes. Let cool slightly.
Place all of the ingredients - except the corn - into a blender or food processor.
Blend until smooth. Cut kernels off the cob and fold into the tomatillo salsa. Season to taste with salt. If your salsa needs some tang, squeeze in the lemon juice.