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Roasted Tomatillo Salsa
From Athens Locally Grown
<p>A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.</p>Source: Our own recipe (Entered by Janice Matthews)
Serves: about 1 cup; recipe is easily multiplied to serve more
Vegan!
Ingredients
1/2 lb.
fresh tomatillos, husked and cut in half
1
onion, peeled and quartered
2 or more cloves
garlic, peeled and halved
1/2 lb.
green tomatoes, quartered
1 or more
hot peppers (Serrano, Jalapeno) (or 12-20 Thai hot peppers)
1/2 cup
lime juice, vinegar, or cider
1/2 cup
cilantro, chopped
to taste
salt
1 to 2 T.
olive oil
Step by Step Instructions
- Preheat oven to between 400 and 425 degrees. While it is heating, prepare the veggies as directed above.
- Place tomatillos, onion, garlic, tomatoes, and peppers in a plastic bag, and drizzle olive oil over them. Shake the bag to coat the veggies with the oil.
- Pour veggies out onto a baking sheet, distribute them into a single layer, and roast until they are "wilted" with brown flecks. Then remove them from the oven. Let them cool for a bit before putting them into a blender or food processor. (Hot liquids in a blender may foam and splatter!)
- Add the lime juice and cilantro to the veggies in the blender, and chop (briefly!) to desired consistency. Taste, and add salt as needed.
- Can be served immediately or refrigerated to use later.