Roasted Salsa Verde

29.8.12


It always gets me a little sad and nostalgic this time of year when the late Summer/early Fall produce starts coming in. I get bummed knowing that the days will get shorter and that the "uni-cloud," as I like to call it, will descend upon Portland for the next several months. I will keep my fingers crossed that we will have a nice Indian Summer this year. Don't let my Debbie Downer attitude confuse you though...I love late Summer produce! I could eat corn, tomatoes, tomatillos and squash forever and be quite content.


There is a farm stand right next to my work and as I was leaving on Saturday I loaded up on these late season goodies. They had the the tastiest looking tomatillos, peppers, fresh herbs, purple cauliflower and yellow watermelon. I am lucky enough to pass by several farm stands so that all spring and summer long I have fresh produce and sometimes farm eggs.


I love peeling back the husks on tomatillos. They look so pretty and ornamental and would make a great outdoor table arrangement!


We have a small charcoal grill, but if you have a quick ignite grill (gas or charcoal) I would roast the tomatillos whole over one of those to get a nice smoky flavor to them. However, be sure not to roast for too long as the tomatillos could burst. Otherwise, you can just use this method of broiling them halved.


This salsa is great on its own with chips or serve it on grilled veggies, steak, pork or with tacos. I even like it on top scrambled eggs for breakfast!


Roasted Salsa Verde (Tomatillo) yields 3 cups
Adapted from Simply Recipes

Ingredients
1 1/2 pound tomatillos
1 medium white onion, chopped
1 cup cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon sugar
2 Jalapeño peppers, stemmed, deseeded and chopped
pinch of salt

Preheat broiler to 475 degrees and line a baking sheet with foil.

Remove the husks from the tomatillos and rinse and drain well. Then, cut the tomatillos in half and put cut side down on the baking sheet. Place 4 inches under broiler and cook until tomatillos have just started to blacken

Place all ingredients, except salt, in a food processor or blender and until all the ingredients are chopped and blended well together. Season to taste. Allow to cool in refrigerator before serving.




2 comments:

  1. I just harvested my tomatillos, I'm so excited to try this recipe! :)

    ReplyDelete
  2. ROAST ALL THE THINGS.

    sorry, but most everything is improved 10x by roasting. This looks delicious - can't wait to try it.

    PS Roast yourself some plums. You can thank me later.

    ReplyDelete

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