Tomatillo Salsa
Posted: Sat Oct 05, 2013 2:09 pmWe had a freeze last night so we're processing the last of the tomatillos from the garden. This is my favorite salsa recipe, tart and tangy. Its also super easy.
Serves: About 5 cups.
Ingredients
2 pounds tomatillos, husks removed & washed
6 jalapeños
4 garlic cloves
1 medium-large onion
2/3 cup fresh cilantro leaves
2 teaspoon salt
Instructions
Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.
Notes
This amount pushed the limits of my food processor, so you may want to half the recipe, or process in batches depending on the size of your processor.
Serves: About 5 cups.
Ingredients
2 pounds tomatillos, husks removed & washed
6 jalapeños
4 garlic cloves
1 medium-large onion
2/3 cup fresh cilantro leaves
2 teaspoon salt
Instructions
Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.
Notes
This amount pushed the limits of my food processor, so you may want to half the recipe, or process in batches depending on the size of your processor.