|Roasted Tomatillo & Garlic Salsa|
I don’t know anything about cooking with tomatillos but when I found them at the farmers’ market I had to have them. Mark and I had been at a Mexican restaurant the weekend before and thoroughly enjoyed the chips and tomatillo salsa they served us while we waited for our entrees to be delivered – I figured that was a good place to start.
I found this recipe and Mark and I agree it’s really good. But as with any salsa, the recipe is just a starting place – you can add other ingredients to make it your own. Onions, cumin, avocado, peppers – play around with it until you come up with something that works for you. But this recipe will give you a salsa that packs some heat and tastes fresh, fresh, fresh!
Roasted Tomatillo and Garlic Salsa
1 lb fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled 3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 C water, or as needed
salt and pepper to taste
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a food processor or blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.