Monday, June 25, 2012

Roasted Tomatillo and Garlic Salsa Recipe

Yet another vegetable has been added to our vocabulary, this time the tomatillo.  I have eaten green salsa from restaurants made with tomatillos but had never purchased or eaten them at home.  Our CSA box last week included a pound of them so I decided to try making salsa myself.  Turns out it's pretty simple.  Now that I can make pico-de-gallo and green salsa I'm ready to throw a party!

Roasted Tomatillo and Garlic Salsa from
1 pound fresh tomatillos
1 head garlic cloves, separated and peeled
1 bunch fresh cilantro
salt and pepper to taste
*if you want a spicy salsa add 3 fresh jalapeno peppers

1. Preheat the oven's broiler.  Arrange the whole cloves of garlic and tomatillos on a baking sheet (jalapenos too if you use them).  Place under the broiler and cook for 10-15 minutes.  Remove garlic cloves first, as soon as they are toasted.  Continue to roast tomatillos (and jalapenos) for another 15 minutes, turning tomatillos occasionally until evenly charred.  Set aside to cool.  Don't remove the charred parts of the tomatillos, they add to the flavor.
2. Place tomatillos, garlic and cilantro in the blender (peppers too if you used them).  Add a little water to the mixture to facilitate blending and to keep it from getting too thick.  Season with salt and pepper to taste.  Refrigerate until serving.

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