Tomatillo Salsa

4 medium tomatillos
1 large tomato
1/4 cup white onion
1/2 yellow bell pepper
2 cloves garlic
handful cilantro
juice from 1 1/2 lime

Quarter the tomatillos and tomato.  Roughly chop the yellow bell pepper into similarly sized pieces.  Wrap tomatillos, tomato, and peppers in foil and roast in the oven for 20-25 minutes at 400 degrees F.

While the tomatillos are baking, finely chop cilantro.  Mince garlic.  When tomatillos are done, add them to a food processor along with the onion, garlic, and lime.  Using the S blade, pulse 2-3 times to leave the salsa chunky but well-blended.

More plant-based Tex-Mex recipes:

Black Bean and Mango Salsa
Tomatillo Salsa
Mango Salsa
Sweet Corn with Chipotle-Lime Cream
Mexican Tempeh
Heirloom & Hatch Tacos
Epic Easy Burritos
Hatch Chile and Cactus Soup
Avococo Ice Cream


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