Instructions
- Prepare your mise en place.
- Preheat oven to 400F.
- On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
- Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
- Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
- Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
- Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes
Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.
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