This vegan tomatillo salsa with a lemon wedge on top is a tasty and refreshing dip that goes well with tortilla chips or as a topping for tacos, burritos, or grilled vegetables. Tomatillos and jalapeo that have been roasted give the salsa a smoky depth of flavor. Lemon juice adds a bright citrusy tang.
Ingredients: 1 pound tomatillos, husked and rinsed. 1 small onion, roughly chopped. 2 cloves garlic, minced. 1 jalapeno pepper, seeds removed and diced. 1/4 cup fresh cilantro leaves. 1 tablespoon olive oil. 1 tablespoon freshly squeezed lemon juice. Salt to taste. Lemon slices for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, put tomato, onion, garlic, and jalapeo pepper. Add the olive oil and toss to coat. After the oven is hot, roast the vegetables for 20 to 25 minutes, or until they are soft and slightly charred. Let the roasted vegetables cool down a bit. Put the roasted vegetables in a food processor or blender. Salt and lemon juice should be added. Mix until it's smooth. Check the seasoning and make changes if needed. Move the salsa to a bowl for serving. Add lemon slices as a garnish. Let it sit at room temperature or in the fridge.
Prep Time: 15 minutes
Cook Time: 25 minutes
Salon Abby
