Monday, August 13, 2012

Roasted Tomatillo Salsa

This week, I harvested my first pound and a half of tomatillos.  I love making salsa verde with these guys!

I also picked a few jalapenos to make a yummy roasted tomatillo salsa.

Here's a tip,  if you can get your hands on more tomatillos, double or triple the recipe.  You can freeze this salsa for use later on.  Believe me, it's so good you'll want to have some on hand!  P.S. I decided to add Sazon Goya powder to my salsa on a whim.  I love the flavor it adds to the salsa!  If you're unfamiliar with Sazon Goya, it's a Spanish seasoning.  A note of warning contains MSG.

Roasted Tomatillo Salsa

1 and 1/2 lb. tomatillos
1/2 - 1 large sweet onion, quartered
4 cloves garlic, left in their wrapper
3 jalapenos, stems removed & sliced lengthwise (for a mild salsa)
juice of 1/2 a lime
1/2 - 1 tsp. salt
chipotle powder
pinch of sugar
1/4 - 1/2 tsp. Sazon Goya (optional)
1/4 c. fresh cilantro (optional)

1) Preheat the broiler of your oven.  Peel husks from the tomatillos.  Rinse under warm water to remove the sticky residue.  Slice tomatillos in half and place on a foil lined baking sheet.  On a separate foil lined baking sheet, place onions, garlic still in their skins and jalapeno.  (For a mild salsa, take out the seeds and inner membrane from the jalapenos using disposable gloves.  Leave the seeds in for a hotter salsa).

2) Place baking sheet on the closest rack to the broiler and broil tomatillos until they are slightly charred.  Move baking sheet around to evenly cook all the tomatillo.  It should take about 8-12 minutes.  Repeat with the tray of onions, garlic and jalapenos.  Remove tray from the onion and allow to cool.

3) Peel garlic and place in a blender.  Place tomatillos with their juices, onions and jalapenos in the blender.  Puree the ingredients in the blender.

4) Pour salsa into a bowl.  Add the lime juice, salt, sugar, chipotle powder, Sazon Goya and fresh cilantro to the salsa.  Mix well, taste and adjust seasonings.  Let stand in the refrigerator for a few hours to allow the flavors to meld.  Serve with tortilla chips.

**Linking up to Wendy's GTTC at Greenish Thumb**


ricki said...

We put in one tomatillo plant this year, just for kicks. Now I am wishing there were more.