My love from salsa continuously grows. When I say this, one might not be sure whether I’m talking about a condiment or a dance. In this case, it’s the condiment. Though, recently I returned to the dance and couldn’t be more happier.
1. Preheat the oven to 425 degrees.
2. Coat tomatillos, onion, and chilies in olive oil. Season with salt and pepper. Spread the vegetables in a single layer on top of a baking sheet.
3. Roast the vegetables in the preheated oven, stirring occasionally, until caramelized and softened, about 25-35 minutes.
4. Puree roasted vegetables with the remaining ingredients until you reach desired consistency. I like mine a bit chunky. Season with salt and pepper to taste.
Use the salsa to top sandwiches, salads, grilled meats, or scrambled eggs.