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Roasted Tomatillo Salsa
Right Food for the Season - Early Fall
Written by R. Patrick Kent   

Very quick, very easy. I know those hard green tomato looking fruits wrapped in that inedible husk are something you pass by at the farm stand. "Must mean something to somebody because I wouldn't know the first thing to do with them..." Tomatillos are related to tomatoes but a bit firmer with a little more green apple and citrus flourish. We here at Local In Season like to occasionally post simple recipes that will encourage you to try out a vegetable or fruit that you may not have cooked with before. As summer makes it's way into fall, the flavors will change like the leaves on the trees: cold soups become warm and hearty stews and grilling gives way to roasting. Our Hanson's Farm CSA share still included a handful of tomatillos in last week's bag. Since, fall also means football and snacking in front of the TV on Sunday afternoon, I thought I'd make a quick Roasted Tomatillo Salsa.

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All you need for this: 4 - 5 Tomatillos, a clove or two of garlic, one jalapeño, a little olive oil and a small bunch of fresh cilantro.

Preheat the oven to 350 degrees. Unwrap the tomatillos from their husks, wash and dry them. Toss them with a teaspoon of olive oil, salt and pepper.  Place them in an oven safe dish and put them in the oven for about 20 minutes. When they are done roasting, remove them from the oven and let them cool. Once the tomatillos are cool enough to handle, put them in a food processor or blender with the garlic clove and the jalapeño (roughly chopped.) Blend until smooth. Transfer to a bowl, add some chopped cilantro and salt and pepper to taste. An optional ingredient: a few dashes of Chipotle Tabasco Sauce - a staple in my kitchen. Chill in the refrigerator until game time and serve with tortilla chips.

 

 

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