This is a group of tomatillos that we bought on Sunday. We have never cooked anything here on Glen Road that contained tomatillos. Why the sudden change of heart? On Sunday, we went to the market and we were going to buy some green salsa. For some reason, we turned the bottle around to read the label and we were shocked at how many ingredients were in it that we couldn’t pronounce. Then at the farmers’ market, a woman told us tomatillos are great right now and so we bought some. We went home to make our own green salsa and we are glad we did.
Tomatillos are small green-tomato look-alikes encased in paper-thin husks. Tomatillos are only distantly related to true tomatoes. Raw ones have a distinctive tangy citrus flavor that is great in salsas. They are also great roasted until soft and then pureed. Good ones have taut husks and lime green skin underneath. You can refrigerate them in a paper bag up to 1 week. When ready to use, peel away the husks and rinse any sticky residue off before using.
We decided on a classic roasted green salsa to serve with tortilla chips. The roasting effect gave the salsa a deep, slightly smoky flavor. All ingredients are roasted under the broiler until they are a little blistered and the vegetables become somewhat soft. The vegetables become soft depending on their size–small vegetables are first and the tomatillos and onions are last. As you take soft vegetables out from underneath the broiler, place them directly into the bowl of a food processor while the other vegetables continue to broil. Our salsa definitely had a little heat to it. If you prefer less heat, use fewer jalapenos or remove the ribs and seeds from the ones that you do use.
- 1 1/2 pounds of tomatillos, husks and stems removed
- 1 medium white onion, halved
- 3 japapenos, stems removed
- 4 garlic cloves, unpeeled
- 1/4 cup Italian flat parsley (you can use cilantro if you prefer)
- Coarse salt and ground black pepper
Heat broiler with rack in the top position. Place all vegetables (except parsley) in a single layer on a rimmed baking sheet.
Broil until vegetables are blistered and slightly softened. Rotate the sheet often and flip vegetables frequently. Vegetables will become soft depending on their size from 8 to 15 minutes. Take them out as they become soft.
Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Season with coarse salt and ground pepper and pulse to combine. Transfer salsa to a bowl and stir in 1/4 cup chopped parsley.
Refrigerate until cool and serve. Salsa can be kept into the refrigerator up to 3 days or 3 months if frozen.
What a treat our roasted green salsa was and, better yet, there was nothing but natural ingredients in it. If you serve salsa like this, a margarita cannot be far away. It’s the perfect start to a Summer dinner party. The next day, remember to use your left over green salsa over a grilled chicken breast or use it in place of ketchup over a burger. There are tons of ways to use a fresh Summer salsa if you think about it. So bring a tomatillo home this Summer and enjoy! Do you have any recipes that use tomatillos that you could share here on Acorns On Glen?