Make this Roasted Peach Tomatillo Salsa when you're craving something new, exciting, and delicious. This easy flavorful tomatillo salsa makes a great dip for tortilla chips and topping for tacos.
Preheat the broiler in your oven and brush olive oil on a large baking dish.
Prep the ingredients: Thoroughly wash the slime off the tomatillos and cut each one in half. Peel and slice the onion half into long wedges (half moons), and separate all the wedges. Cut the jalapeños in half and remove all the seeds. Slice the peach into 8 slices, discarding the pit.
Arrange the tomatillos, jalapeños, onion slices, peach slices, and garlic cloves on the baking dish. Drizzle with olive oil.
Roast for 7-8 minutes under your broiler. The tops of the tomatillos and peppers should start charring but should not burn. This can happen very suddenly in a broiler, so start checking around 6 minutes to be safe. Allow to cool for 10-15 minutes, or until cool to the touch.
Make the salsa! Roughly chop all the roasted ingredients into ½ inch cubes (except the garlic - mince that into small pieces, or use a garlic press). There will be a lot of juices coming from the tomatillos, so your pieces won't be perfect. Add all the chopped ingredients to a bowl, but try not to add the extra juices. It's OK if some gets in there, but we don't need a watery salsa. Add the chopped cilantro, ¼ teaspoon salt (to start, or more to taste). Mix well. Stir in lime juice if you want more tang.
Notes
Whether you need to add lime juice or not depends on how sour your tomatillos are.