Saturday, March 19, 2011

Roasted tomatillo salsa

Tomatillo salsa has a great flavor and color and it pretty much makes itself in the oven.  I smashed mine in the mortar and pestle but I actually prefer this one done in the blender.  Unfortunately my blender is broken so I fused the flavors the only way I knew how - mashing.  The salsa is cooked because tomatillos don't taste good raw - you always want to cook them in some way.  This is another recipe a friend shared with me that I'd like to share with the world.

Tomatillo Salsa:
9 tomatillos, outer paper removed, quartered
5 cloves garlic - no need to peel - after roasting you can squeeze the soft garlic out
1/2 onion - cut in half again
1/2 jalapeño or more, seeds in to increase spice.  If you want mild salsa be sure to core your jalapeño before roasting and remove all seeds
5-6 sprigs cilantro, or more
1-3 limes depending on juciness, size, and your taste
salt + pepper

Put the tomatillos, garlic, onion, and jalepeno on a tray or in a pan for roasting.  Cover with oil, salt, and pepper and roast in the oven until tomatillos are cooked through and garlic is soft.  Probably around 400F, give or take.  The higher the heat the less time it will take, the lower the heat the longer it will take (you get the idea).  Different ingredients will probably cook for different amounts of time so be sure to check them frequently and remove any bits that might burn or overcook.  When it's finished let cool and then blend or mash with cilantro, lime juice, salt, and pepper.  It's even more delicious the day after when the flavors have melded and settled.

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