Earlier this summer, I posted about the hardiness of tomatillos. A link to that page is here. I also posted about tomatillos in 2011 and included a link to the New York Times recipe for Tomatillo Salsa.
While the New York Times recipe used fresh tomatillos, I prefer roasting them to bring out their amazing sweetness.
In a hot oven roast tomatillos, a quartered onion, a clove or garlic and (if desired) two jalapeno peppers. Make sure you put a dab of oil in the pan, just enough to cover the bottom and salt the veggies. Once soft (25 minutes or so) remove the pan and allow the veggies to cool. Place veggies in a blender and process until smooth. That's it! So incredibly easy.
You can keep your salsa in the fridge for a week, or heat it back up and jar it.
A few variations on the theme...You can omit the peppers altogether or use a pablano pepper or any hot pepper you like. You can also use any sweet pepper in this recipe. Add more onions and garlic for a more pungent salsa or omit the garlic altogether. You can also combine your roasted tomatillos with a couple fresh tomatillos for a sweet and tart combination.
Tomatillo salsa is a perfect condiment for any meal. On top of your omlette for breakfast, on a quesadilla for lunch, with roasted veggies for dinner or with chips for dipping for a snack.
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