Roasted Tomatillo Salsa!

Have you ever made your own salsa? No? Me either. But, last week in our CSA we got tomatillos! If you don’t know what a tomatillo is, google it.

Aren’t they cute?

Unfortunately, I don’t have a picture because my husband actually made the salsa when I wasn’t home, so I didn’t get to take any pictures until the finished product. Bummer.

If you jump over to my “getting to know you page,” you’ll see a link to our CSA farm’s website. Each week before pickup, I get an email letting us know everything that’s coming in our box. They also include some yummy recipes for inspiration. Last week they included a recipe for tomatillo salsa, so of course we had to try it.

Like I said, I didn’t make this one myself, but apparently it was super easy and pretty quick to make! It turned out so delicious and made quite a bit of salsa. But it didn’t last long. Between the two of us, we finished it off pretty quickly.

The recipe calls for 3-4 medium tomatillos. We got about 10-15 small ones in our box. At first, Ric put in 6 or 7 tomatillos, but he said it was wayyyy too spicy with the jalapeno, so he roasted the rest of the tomatillos and used all of them. It was still spicy in the end, but not so much that your mouth is on fire, and your nose is running, and you’re sweating profusely. That is bad spicy. This is good spicy. Enjoy!

Roasted Tomatillo Salsa
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/4 small white onion, finely chopped

Roast the tomatillos, chile(s), and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender or food processor, including all the delicious juice that will be on the pan after roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.


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