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Roasted Tomatillo Salsa

1 lb. Tomatillo husked and rinsed then cut in half or quarters if large ones
1 large onion rough chopped
3-4 cloves garlic not peeled but loose skin removed
2-3 fresh Serrano chilies stemmed or may use Jalapeno (one or two)
olive oil
½ cup fresh cilantro leaves chopped
juice of one lime
salt and pepper to taste

Place the Tomatillo, onion, garlic, and peppers on a foil lined baking sheet with a raised lip. Drizzle with small amount of olive oil and bake in 400 degree oven for 20 to 25 minutes OR place pan under broiler and broil till veggies are soft and begin to char.

Remove from oven and let cool some, squeeze the garlic out of the skin & discard skin.  Put veggies and the liquid that has cooked out into the foil lined pan into a food processor or blender.  Pulse veggies till blended but not pureed.  Add the cilantro leaves, lime juice, and salt and pepper to taste and pulse again till cilantro is incorporated but again, mixture is not pureed.  You can eliminate the cilantro for a little different flavor – try it both ways.  Store in refrigerator and enjoy on most any meat, fish, egg, poultry, or plain with chips.  Since the tomatillo are a bit sweet, you may want to increase the number of chilies to get to your desired heat level.  You can also add to this recipe fresh poblano chiles, or fresh red bell peppers to the baking/broiling pan for a little twist on the salsa.  Enjoy!

Source:  Dave Helsley, OSU Family Food Educator/Master Food Preserver 10/2009

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149 Crystal Springs Lane
Roseburg, OR 97471

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