Have you ever tried tomatillos? I love them in salsa, whether fresh or roasted. I made roasted tomatillo salsa recently, and it’s so flavorful. It’s perfect served with chips, or you might consider using it to top grilled veggies or even fish.
I picked up these tomatillos from Crooked Sky Farms at the Open Air Market at the Phoenix Public Market. What’s better than fresh, seasonal produce?
It’s so fun to wander around the stalls at the Market to see what you can find, and you could likely pick up all the ingredients for this salsa while you’re there. It only takes a handful of ingredients to make it, and that’s one of the things I love about it.
Tomatillos look like small green tomatoes (they’re firm), and they have a thin, paper-like husk that covers them. Raw, they’re tart and tangy and citrusy, but when you roast them they mellow out. You’ll need to remove the husks first and rinse them because under the husk is a slight stickiness that is left behind on the tomatillos.
It’s easy to roast tomatillos. You could roast them on a grill, but I combined them with garlic and onions and roasted them all in the oven under the broiler setting. I cut them in half, horizontally, and drizzled them with a bit of olive oil first.
In Arizona, you’ll find tomatillos in the summer and through early fall, so get your hands on some and whip up a batch of roasted tomatillo salsa soon!
- 6 medium-sized tomatillos, husk removed, washed and dried
- 3 garlic cloves, skins on
- 1 small white onion, peeled and cut into small wedges
- 1 jalapeño, seeds and membrane removed, cut into small pieces
- 2-4 tablespoons lime juice
- 1-1/2 tablespoon fresh cilantro (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Slice the tomatillos, horizontally, into three sections and add them to a foil-lined baking pan.
- Add the garlic cloves (skin left on) and the onion wedges to the baking pan.
- Drizzle the tomatillos, onion, and garlic with the vegetable oil.
- Place under the broiler of your oven (several inches from the heat).
- Cook for several minutes until the tomatillos begin to char and soften.
- Toss the all the vegetables and cook for several more minutes.
- Remove and allow to cool to the touch. If there is juice left behind from the tomatillos, save it and add it to the blender.
- Remove the garlic from their skins and transfer to a blender with the tomatillos and onion. Add the jalapeño, lime juice, cilantro, salt, and pepper.
- Pulse in the blender until you reach the consistency you like, whether chunky or smooth.
- Taste and adjust the seasonings, as needed, before serving.
Check out www.azgrabaplate.com for more delicious recipes!