I go completely nuts over the gorgeous, local produce available this time of year. I recently discovered a hoard of tomatillos at the farmers market and knew I had to do something with them.
A friend of mine introduced me to roasted tomatillo salsa a few years ago and I’ve fantasized about making it ever since. I assumed it would be a difficult process (fear of the unknown!) but it is one of the easier things to make. Beneath their papery husks, tomatillos are sticky and a little stinky, so give them a good rinse before roasting them.
If, like me, you don’t have air conditioning, I highly recommend roasting the tomatillos in a toaster oven to spare yourself the added kitchen heat during the dog days of August. This is fantastic on its own, with some tortilla chips for dipping, or on top of some chilaquiles, tacos, or anything else you fancy.
Roasted Tomatillo Salsa
(inspired by a friend, guidance from Bon Appetit)
1 ½ lbs (about) tomatillos, husks removed and rinsed
One or two large jalapenos, serranos or other spicy pepper (depending on your comfort with spice)
One medium onion (white or red), peeled and quartered
2 garlic cloves (no need to peel)
Juice of one lime
Handful of fresh cilantro (about 2/3 cup)
Place tomatillos, peppers, onion and garlic on a roasting pan. Drizzle with olive oil and salt and pepper to taste. Roast at 425 degrees until onions are soft and tomatillos are blistered and soft (should be about 20 minutes).
Place tomatillos, onions, cilantro and lime juice in a blender. Squeeze garlic cloves out of their skins into the blender. Puree until desired consistency. I leave mine a little chunky; you don’t want it to be liquid. Season with salt and pepper to taste. Eat immediately or store in a jar in the fridge until ready to consume. This keeps well in the fridge for about a week.
Roasted Tomatillo Salsa
Ingredients
- 1 ½ lbs about tomatillos, husks removed and rinsed
- 1 – 2 large jalapenos, serranos or other spicy pepper (depending on your comfort with spice)
- 1 medium onion, white or red, peeled and quartered
- 2 garlic cloves (no need to peel)
- juice of one lime
- 2/3 cup fresh cilantro (about a handful)
Instructions
- Place tomatillos, peppers, onion and garlic on a roasting pan. Drizzle with olive oil and salt and pepper to taste. Roast at 425 degrees until onions are soft and tomatillos are blistered and soft (should be about 20 minutes).
- Place tomatillos, onions, cilantro and lime juice in a blender. Squeeze garlic cloves out of their skins into the blender. Puree until desired consistency. I leave mine a little chunky; you don’t want it to be liquid. Season with salt and pepper to taste. Eat immediately or store in a jar in the fridge until ready to consume. This keeps well in the fridge for about a week.
