Roasted Tomatillo Salsa

tomatillos

This season’s garden has been a learning lesson. First, I approached it with more pre-thought and planning than I’ve ever put into a garden. I planned seedling start dates, crop yields, test soil pH and balance, and plotted and schemed about every aspect of my would-be bounty. Now, some of that planning time was well spent. I have bell peppers for the first time ever, more arugula than I know what to do with and a gorgeous eggplant plant that I was certain I would kill immediately. All that planning, but it turns out it was a plant that I didn’t plant, didn’t tend to, and thought was a weed initially, that produced my first batch of tomatillos.

Tomatillos, aka “Mexican husk tomatoes”, are a member of the nightshade family; a group of vegetables that also include potatoes, tomatoes, eggplants and peppers. Tomatillos are originally from Mexico as the name suggests, and taste like a slightly sweeter version of a green tomato. Slightly tart and citrusy, these fruits need to be peeled out of their husk and are extremely versatile and great in salsas just like this one!

Ingredients:

  • 8 small tomatillos, peeled from their husks and rinsed

  • 1 teaspoon olive oil
  • pinch salt and pepper
  • 4 small plum tomatoes

  • 1/2 yellow onion, diced very fine

  • 1/2 jalapeno, seeded and diced very fine,

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • juice of one lemon

Directions:

  1. Arrange wire rack at the top of your oven and preheat oven to broil. While the oven is heating, line a baking sheet with a piece of foil.
  2. In a deep bowl, toss husked tomatillos in olive oil with a pinch of salt and a pinch of pepper.tossed-with-oil
  3. Arrange tomatillos on foil-lined baking sheet and broil for 5 minutes on one side and a flip. Broil for an additional 3 minutes on the second side. Remove from oven once the skin starts to blister and allow to cool for a couple of minutes.ready-to-roast
  4. Combine tomatoes and cooled tomatillos in a food processor and blend until combined.ready-to-blend
  5. Combine tomato-tomatillo mix, onion, jalapeno, salt, pepper and lemon juice in a bowl and serve with your favorite tacos, enchiladas or chips. Enjoy! 1

 

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