Roasted Tomatillo Salsa
Tomatillos are growing like crazy and the peppers are non-stop! If you have not tried a fresh tomatillo salsa, you don’t know what you are missing. Don’t be intimidated by the green looking tomato with a paper skin on it. By the way, it’s not a green tomato. Tomatillos make a delicious salsa that is a refreshing change from tomato salsa; it has its own unique tartness. Remove the papery husks (they peel off easily) and then proceed with this salsa recipe. I have tried blanching the tomatillos and peppers, and grilling the tomatillos and peppers, but roasting the tomatillos and peppers in the oven made for a more flavorful salsa. Serve with your favorite tortilla chips or use it as you would your favorite tomato salsa. Give it a try.
Roasted Tomatillo Salsa
2 pounds tomatillos
3-4 jalapeños
4 garlic cloves
½ cup diced sweet onion
1 cup chopped cilantro
Peel husk off tomatillos and rinse well. On a baking sheet place tomatillos, whole jalapeño peppers and peeled garlic cloves. Broil for 15-20 minutes until browned in spots and slightly softened. Halfway through the cooking time flip the tomatillos and peppers for even browning. If your tomatillos vary in size the small ones will cook faster, remove them when they are done and place in a food processor. Cut stem off the jalepeno; no need to seed them and add along with the garlic cloves to the food processor. Add 1 teaspoon of salt and process until smooth.
Pour into a bowl, add the diced onion; stir and let cool completely in the refrigerator. Once the salsa is cool add chopped cilantro and stir to incorporate. If your salsa gets thick, almost jello like, simply add a bit of water to thin.
