Roasted tomatillo and black olive salsa recipe that is healthy, vegan and gluten free.
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I’m fairly new to cooking with tomatillos. I only made my homemade black bean soup and this roasted tomatillo and black olive salsa. But I have to say that I really like these little gems.
Roasted Tomatillo and Black Olive Salsa
Makes approximately 1 1/2 cups
3-4 medium tomatillos, husked
6 garlic cloves
1 tablespoon olive oil
1 cup Greek olives
1/4 cup cilantro
1 lime, juiced
1/4 cup water
salt and pepper, to taste
Heat oven to 400°F. Spread tomatillos and garlic cloves on baking sheet and coat evenly with oil. Roast for 20 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, and lime. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Place in bowl and serve with oven baked mozzarella sticks, chips or as a topping on eggs, chicken or meat.