This year tomatillos graced our garden for the first time. I wasn’t sure what to expect, but sakes alive have they grown like crazy. Tomatillos are a smallish green fruit covered with a paper-like husk.
For years I’ve made fresh salsa but never salsa verde. Salsa Verde is a tangy, zesty salsa, but usually milder in heat than tomato salsas.
Next is a quick roasting of the garlic, onion, jalapeños and tomatillos. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway through roasting time.
Next, is the processin’ of it all. Basically, throw all the roasted ingredients, along with the cilantro and salt, in a food processor and whirl away. There’s no real right or wrong order or way to process the salsa, but I always like to start with the spicy stuff first.
- 2 pounds tomatillos, husks removed & washed
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion
- ⅔ cup fresh cilantro leaves
- 2 teaspoon salt
- Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
- Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
- In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.