It’s harvest time in my tomatillo garden. We have piles of the beautiful green fruit with the papery skin. Our favorite thing to make with them is salsa. The recipe is incredibly easy and when I make it fresh for friends they say that it is the best salsa they ever had.
My Tomatillo Salsa recipe:
3 pounds of fresh ripe tomatillos peeled and rinsed
1 teaspoon +1 tablespoon kosher salt
2 tablespoons olive oil
1 small or ½ large onion
2 cloves garlic
1 handful cilantro
Spread the tomatillos on a cookie sheet with sides, or a shallow baking pan. Pour olive oil and teaspoon of salt over tomatillos and use your hands to toss, coating the tomatillos.
Roast at 350 degrees until the tops are brown—about 25 minutes.
Take them out of the oven and let cool.
In a blender or food processor, pour tomatillos along with their juice, onion, cilantro and salt. Blend until you get your desired texture.
I like it a little chunky.
You can also roast a jalapeno or your favorite type of hot pepper and throw that in if you like it spicy. If I make it spicy, my kids wont eat it.