I love tomatillos. I planted extra this year, because I love them so much. They are so full of flavor and easy to use. Throw them into any tomato sauce for a richer flavor, and also any Mexican dish or chili. They are available for pick your own in the back field across from the hoop house. Below is my favorite recipe!
Roasting the tomatillos first gives this salsa an irresistible depth of flavor and smooth texture.
Preheat the broiler. Line a baking sheet with aluminum foil. Place in a single layer on the baking sheet:
1 pound tomatillos, husked and rinsed
Broil until darkened and softened on one side, about 4 minutes; turn the tomatillos over and broil on the other side 5-6 minutes more. Let cool completely. Place the roasted tomatillos (and any juice that has accumulated around them) in a blender or food processor along with:
3 fresh hot green chili peppers (such as serrano, or jalepeno), seeded and chopped
1 small clove garlic, minced (optional)
Coarsely puree, leaving the mixture a little chunky. Remove to a medium bowl, and stir in:
1/4 cup water
1 small white onion, finely chopped, rinsed and drained
3 to 4 tbsp of chopped fresh cilantro
1 tsp salt
3/4 tsp sugar
To thin salsa to a medium consistency, add:
Up to a 1/4 cup of water
Let the salsa stand for a few minutes before serving to allow the flavors to develop.
Compliments of Joy of Cooking cookbook