This is the first year I grew tomatillos. I didn’t know what to expect, and just one plant went really wild, filling a quarter of my raised bed by the time it reached its peak. It seemed as though they were never going to get large enough to harvest, but in the end, we picked all of them and ended up with about 3 1/2 lbs tomatillos.
This recipe is adapted from Gourmet Magazine’s November 1999 issue.
Roasted Tomatillo Salsa
3 pounds fresh tomatillos
3 fresh jalapenos (If you don’t like it hot remove the seeds and inner white part)
3-4 large cloves garlic, unpeeled
1/2 large onion, coarsely chopped (more if you like onion)
2-3 tsp coarse salt
1/2 cup fresh cilantro *OPTIONAL* I have an aversion to cilantro and never add it in a recipe, but if you like cilantro, go for it!
Remove tomatillo husks and rinse under warm water to remove the stickiness.
Broil chiles, garlic, and fresh tomatillos on top rack of oven on baking sheet or on broiler pan on rack.
Turn once until slightly charred about 7 or more minutes. Watch closely.
Peel garlic, pull off tops of chiles. Puree all ingredients in a blender or food processor.
Salsa can be made one day ahead and chilled, covered.
You may cut the recipe in half, use serrano chilis, or more jalapenos of you’d like. I froze most of ours and I’m hoping it will keep well. If you like green sauce, you will love this. We really love it on chcken enchiladas or just as a salsa with corn chips.