This is an easy roasted vegetable salsa. It has a flavorful, spicy quality that’s great with any taco or just with chips.
Roasted Tomatillo, Tomato, and Poblano Salsa Recipe
1/2 large white onion
2 cloves garlic, not peeled
1/2 lb tomatillos
3 plum tomatoes
handful of cilantro chopped
1 lime juiced
1 tsp honey
Cover a baking sheet with aluminum foil. Place the poblano, jalapanos, onion, garlic, tomatillos, and tomatoes in a single layer on the foil covered sheet. Place in the oven as close to the top of the oven as you can without hitting the heating element. Broil for 10-15 minutes, flipping once.
Peel the garlic. Peel the poblano skin and remove seeds from poblano. Cut stems from jalapanos. Add all the roasted vegetables and remaining ingredients except the cilantro to a blender. Pulse until coarsely chopped. Pour salsa into a bowl and add chopped cilantro. Add salt and pepper to taste