Tomatillos are a husk Mexican green tomato, readily available in grocery stores and seasonally at farmer’s markets. The tart flavors of a tomatillo are quite different than a green tomato and tomatillos are cousins with the Gooseberry. Tomatillos are usually used in jams and preserves because of their high pectin content, but they are spectacular in salsa.
Tomatillos have an outer light brown husk, that is easily removed and the skin is taut, more firm than a tomato. When roasted, tomatillos soften and sweeten up immensely, which makes them the perfect candidate for blending into salsa.
Tomatillo Salsa is super easy to prepare, after roasting – toss them into the professor and blend for 1 minute, that’s pretty much it. This salsa is great for dipping, but also tasty spooned over grilled fish or chicken and it is perfect in Enchiladas Verde. You will never go back to the jar stuff again, I guarantee it.
8 tomatillos, husked and cut in half
1 small white onion, skin removed and cut into wedges
1 serrano chili
1 poblano or pasilla chili
(Makes 2 cups)
1. Preheat the oven to 425 degrees. On a sheet pan covered with parchment or foil, place the tomatillos, onion, serrano and poblano peppers. Drizzle with oil and sprinkle with salt and pepper.
2. Roast in the oven for 30 minutes, or until the peppers are lightly charred on the outside. Spoon the tomatillos and onion into the food processor. Remove the stem and seeds from the serrano. Remove the outer skin from the poblano, as well as the seeds and stem, put both peppers in the food processor with the tomatillos.
3. Puree the tomatillo mixture for 1 minute. Spoon the salsa into a serving bowl or refrigerate and serve later. Enjoy!