Oven-Roasted Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
3 lbs tomatillos, husked and rinsed
1/2 medium onion, quartered (red onion for purple tomatillos, white onion for green tomatillos)
1 fresh chile, stemmed (serrano or jalapeno work well)
3 cloves garlic, peeled
Handful of cilantro leaves and tiny stems, rinsed and patted dry
1/2 lime, juiced
Instructions:
Spread the tomatillos out on the lined baking sheet stem side down. Place under broiler until charred, about 6 to 8 minutes. Some will crack and release juice, and that’s ok. Add tomatillos and juice to the blender jar.
On a dry skillet, toast the onion, chile, and garlic, turning until charred on all sides. Add to the blender jar. (Note: Remove the seeds of the chile if you want a milder salsa.)
Add the cilantro and lime juice to the blender jar. Blend all for a few seconds. Pour into a large bowl and serve, or pour into jars and refrigerate for up to 1 week. Can also freeze in plastic containers. I use the Ball Plastic Freezer Jars.
Makes about 24 oz.
From andreasrecipes.com.