Roasting a fruit or vegetable is a great way to bring out its natural sugars—and the tomatillo is no exception. This salsa has a lovely, versatile texture and is perfect over chicken or fish. Personally, I prefer it with chips and a cold beer.
Ingredients
- 3 regular tomatillos or 6 small ones, husk intact $1
- 4 cloves garlic, peeled Pantry
- 1 jalapeno, seeded and halved $0.50
- 1 small white onion, peeled and quartered $0.50
- 3 medium tomatoes, any type, quartered $2
- 1 small bunch cilantro $1
- juice of 1 lime $0.50
- salt and pepper to taste Pantry
Directions
- Preheat oven to 475 degrees F.
- Spread tomatillos, garlic, jalapeno, onion, and tomatoes on an ungreased baking sheet. Roast for 20-25 minutes or until tomatillos are soft.
- Remove tomatillos from their husks and place in food processor or blender along with the other roasted vegetables and all remaining ingredients. Pulse to desired smoothness.
- Serve with chips, burritos, tacos, or over meat, fish or chicken.
Makes about 1 1/2 cups salsa.
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What They're Saying
lo, on Aug 17, 08:17 AM, wrote:
Roasting is the absolute best way of preparing tomatillos, if you ask me. We make tomatillo sauce by the vat each summer when the tomatillos have ripened… but we should really think on a smaller scale and try some of this salsa. Looks fab!
Have you tried an ALL-tomatillo salsa?
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