Tuesday, March 11, 2014

Tomatillo Salsa

These are tomatillos.  It's very easy to make this very delicious salsa.  I adore the taste of cilantro and certainly that may be the reason that I love this salsa so much....you can add as much cilantro as you like!  I serve it with my "famous" quesadillas, corn & black bean quesadillas,  sweet potato & black bean burritos, Sarah's Black Beans & Rice, and crock pot carnitas.  The skin peels off very easily and then the skin underneath will feel a little sticky --just rinse them under water and wipe with a paper towel - the stickiness and any trace of skin will come right off.  I hope you pick some up at the grocery this week!

Roasted Tomatillo Salsa
adapted from a Bon Appetit recipe

1 pound tomatillos (about 5 or 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup (loosely packed) fresh cilantro leaves (I usually use an entire bunch that I get from the grocery - just rinse under water before adding)

Preheat the oven to 375 degrees.  Toss the tomatillos, onion pieces, olive oil, and salt together in a baking dish (glass or ceramic).  Roast in the oven until tomatillos and onion are very soft (easily pierced with a fork), about 1 hour.  Remove dish from oven and let cool for a few minutes.  Transfer all the contents of the baking dish to a food processor or blender and add the cilantro.  Puree until almost smooth.  Transfer to a bowl, taste and add pepper and salt if needed.  May be made several days in advance and refrigerated --serve chilled or at room temperature.


 



 


 





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