Sweet and Spicy Tomatillo Salsa

Tool Kit:

  • 2 heads of garlic
  • 2 jalapenos (or more if you’d like)
  • 9-12 tomatillos
  • 13-15 cherry tomatoes
  • 2 tablespoons of sugar (may need more or less depending on how acidic your batch is)
  • Salt & pepper
  • Olive oil

A Few Notes

  • This is messy if you do not use foil. I usually use a silpat mat when doing anything in the oven, however the juices of this will get everywhere if you use something like that so i suggest foil and make sure to bring the edges up on the foil to create a barrier on all sides.
  • This can be acidic depending on how your batch is so when adding your sugar be sure to taste it first and then add accordingly.
  • However, IF yours is super acidic and two tablespoons does not get you there, add a ½ teaspoon of baking soda to your mixture. It will lower the pH of the solution without adding sweetness.
  • Also, keep in mind that this needs to cool before tasking just right. So if you feel like you’ve got it as good as you can on the sweetness/acidic balance, pop it into the fridge overnight and it will be perfect by morning. 

Let’s Do This!!

Preheat your oven to 375F. 

Line a bake sheet with foil and place your tomatoes & jalapenos on the sheet, be sure to take off the stems first so you don’t have to do it while they are hot like I had to do. 

Next take the tops off of your garlic and place them each in their own foil, add salt, pepper, and olive oil, and then close them up in the foil and place on the bake sheet.

Pop them in the oven for about 15 minutes. After the first 15 minutes, bring the oven up to 400F and bake for an additional 5-10 minutes. You want them to be charred on the outside.

After you’ve pulled them out of the oven CAREFULLY open up the garlic foil to let it cool down.

Once you can handle the garlic, squeeze them out into either a bowl, blender, or food processor depending on what you have. I have an immersion blender so I put mine all into a bowl. Next take the foil with all the roasted items and all the juices and empty it out wherever you put the garlic. Blend it all up and taste test to see where your acidity level is. Add sugar accordingly.

Transfer to a seal tight jar and place in the fridge overnight.


Published by Self Taught Sloth

Hi, I'm April and I love to eat. LOVE IT. I base my whole day around what and when my next meal is going to be. I love creating different dishes, some of which are meh and others are crave-worthy. However, I grew up in a family of people who went out to eat every night. My mother hates the very idea of cooking and uses the oven as storage. I had this desire to create, cook, and bake, but I didn't know how. So I started researching by watching cooking shows and reading every cookbook I could get my hands on and taught myself how to create the types of dishes I wanted to try but didn't want to go out and pay for. Here you will find all my favorite things to create as well as a sprinkle of some travel content. I hope to inspire you all to get out there and create and have fun in your kitchen and to travel the world and just overall eat great food.

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