Whizbang Salsa II: Tomatillo Edition

Late-ripening tomatillos have replaced summer’s steady stream of tomatoes, from my own vines and from the Co-op‘s.

I love the tangy-tart of tomatillos, but I never know what to do with them besides make salsa verde. With the season is so short, though, I guess it’s not a horrible rut to be in.

Using the same roast-then-blend technique as with the red salsa last month, you can whip up a pint or so in less than 20 minutes.

Trio
Say good nightshade, Gracie. A salsa of tart tomatillos brightens up everything from chicken to eggs, whichever comes first.
Roasted Tomatillo Salsa
  • 1 pound fresh tomatillos
  • 1/2 large white onion, cut into large chunks
  • 2 cloves garlic, peeled and lightly smashed
  • 3-5 hot peppers, destemmed
  • Kosher salt, to taste
  • handful of chopped cilantro (optional)
  • fresh lime juice (optional)

Peel the husks from the tomatillos and rinse off any sticky residue.

Husks
Who doesn’t love an autumn leaf pile?

Cut the tomatillos in half. Arrange in a single layer on a foil-covered, rimmed baking sheet, along with the garlic, onions, and peppers. Sprinkle with salt.

Broil for 4-5 minutes, rotating the pan midway through. At this point, remove to a plate any bits that are already nicely charred (I pulled out the peppers and the garlic).

Return the pan to the broiler, and cook for another 4-5 minutes, until the tomatillo skins are well blistered.

Ready for the oven
Before the broiler . . .
After
. . . and after. Steamy and spotted.

Load the works into a blender or food processor, holding back one or two hot peppers. Carefully pulse until you get a chunky salsa. Taste. Add more peppers and/or salt if you want, then pulse again until you get a consistency you like.

Let cool slightly. Add a squeeze of lime juice and stir in the cilantro.

Use as a chip dip, spoon over chicken or fish, or brighten up some scrambled eggs (breakfast burrito, anyone?). Store in a sealed jar in the fridge for up to a week.

Jarred
Dig it.

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