Roasted Tomatillo Chile Salsa
I like to use this roasted tomatillo salsa in my enchiladas or as a topping for nachos.
I like to use this roasted tomatillo salsa in my enchiladas or as a topping for nachos.
- Carbohydrate 12.83029 g
- Cholesterol 0 mg
- Fat 1.73977 g
- Fiber 3.52224997597933 g
- Protein 2.18841 g
- Saturated Fat 0.2157375 g
- Serving Size 1 1 Serving (161g)
- Sodium 7.0555 mg
- Sugar 9.30804002402067 g
- Trans Fat 0.455181 g
- Calories 66 calories
Step-by-step
- Preheat oven to 400 deg F.
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
- Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
- Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined, but still chunky.
Roasting tomatillos at 400 degrees Fahrenheit for 12 to 15 minutes triggers thermal degradation of tough pectin structures, softening the cellular walls while concentrating natural fruit sugars. Raw tomatillos contain high levels of organic acids like malic and citric acid, which produce a sharp, aggressive tartness. Applying dry heat breaks down these harsh acids into milder compounds, yielding a balanced flavor profile without masking the fruit's inherent brightness.
Using fresh produce introduces high water activity, which requires careful control during processing. Pulsing the roasted vegetables in a food processor allows mechanical shearing of the remaining plant fibers without turning the mixture into a purée. Retaining a chunky consistency prevents the watery release common in over-processed fresh salsas, ensuring the sauce clings to tortilla chips or enchilada fillings rather than pooling at the bottom of the dish.
Swapping fresh jalapeños for canned serrano peppers introduces sodium and vinegar brine, altering the pH and requiring a reduction in added salt to maintain balance. Storing the finished salsa in an airtight glass container at 38 degrees Fahrenheit preserves volatile aromatic compounds in the fresh cilantro for up to four days before degradation occurs.
