Made with green tomatillos, also known as Mexican husk tomatoes, this traditional salsa can be made raw or roasted. In this recipe I'm making a medium-spicy roasted version, which can be served over rice, beans, baked potatoes, or corn on the cob.Print
Above: Ready to be roasted: the four husked tomatillos, two garlic cloves, dark green poblano pepper, and two quarters of an onion.
Above: The vegetables after roasting for 25 minutes (flipped over). I don't like to char my veggies, but a little browning is okay. This amount of roasting softens the vegetables and deepens the flavors.
Above: The lime juice, cilantro leaves, and cumin seeds (I like to grind my own cumin for this recipe, see Notes; but you can use pre-ground as well. If you don't like cumin, see Notes for ideas).