Roasted Tomatillo Salsa
Tomatillos come into season around this time of year in Montreal and our campus organic market is brimming with them! We’ve probably made a batch every week this month and are not even close to getting tired of it. The salsa is easy to make and flexible to whatever you have in hand. On different occasions we’ve omitted the cilantro, used more or less onion, put in regular sea salt or smoked sea salt, etc.
Recipe adapted from epicurious.
- 2 pounds of tomatillos washed, with husks removed
- 1 large red onion, coarsely chopped
- 2 jalapeños/chillies/serrano peppers (just taste the chilli for its hotness first and adjust to taste)
- 2 heads of garlic
- pinch of coarse salt – smoked salt tastes awesome if you have it
- 1/2 cup fresh cilantro
- 1 lime
- Roast the garlic, onion and and chiles for ~15min or until the garlic is soft and brown
- Broil the tomatillos for 10-15 min, again until they are brown on top and sizzling
- Transfer all to food processor and purée with cilantro and salt (and lime)
Before and after:
Et c’est tout! J’aime les couleurs…
The version of the salsa pictured below turned out a little different: notice the purple color? This happens when you alter the red onion to tomatillo ratio. We found it works better with less red onion (the recipe is typed up as so) but feel free to play around with the ingredients.