My dad grows all kinds of delicious fruits and veggies, so when I went to his house this weekend, he provided me with a very large bag of homegrown tomatillos. The below recipe is adapted from a Food Network recipe, but kicks up some of the flavor a bit, as well as extends the cooking time. Once Simon tasted this salsa, he couldn’t get enough, and probably ate about 4 servings with chips for dinner. I spread some on fish tacos.
Here’s what you need:
2 pounds of tomatillos, husked and well rinsed
1 medium white onion, quartered
3 tablespoons olive oil
4 garlic cloves, unpeeled
1 cup cilantro leaves
juice from one lime
2-4 teaspoons kosher salt
Here’s what you do:
1. Preheat oven to 400 degrees.
2. On a large baking sheet, toss the tomatillos, jalapenos, and onion with 1 tablespoon of olive oil.
3. Roast in the oven for 7 minutes.
4. Add the garlic cloves to the tray, turn it around and roast for another 15 minutes. Check to see if the veggies are starting to look slightly roasted and charred. If not, roast another 5 minutes.
5. Remove the veggies from the oven and allow to cool. Then, remove the garlic from the peel, and seed and stem the jalapenos. (Note, I only put one of my jalapenos in the salsa, and it was not spicy at all, but had great flavor. If you want more bite, feel free to add the second one.)
6. In a blender, combine the roasted veggies (tomatillos, onion, garlic and jalapeno), the cilantro, the lime juice, and 2 teaspoons kosher salt. Blend to combine, adding the remaining olive oil while the mixture is blending.
7. Adjust to your taste (e.g., more salt, more lime, more cilantro, more heat).