Roasted Tomatillo Salsa

I’ve loved having an abundance from my garden this year! One new plant I experimented with that I have never grown before was tomatillos. I bought 4 plants and put them next to my bell peppers and jalapeños. They produced like crazy!!

So, with that plethora of tomatillos, I’ve been looking for a good way to use a lot of them all at once. Tonight, I finally got down to business and made them into salsa. It’s so fresh and delicious! I wish I had made this sooner. We are definitely going to be enjoying some Mexican food in this house for the next little while. Bring on the chips and enchiladas!!

Ingredients:

3 lbs fresh tomatillos 

6 jalapeños 

6 cloves garlic— peel on

1 large or 2 medium-sized onions

1 cup loosely packed chopped cilantro

1 1/2 cups organic vegetable or chicken broth 

(or use 1 1/2 tsp bullion plus 1 1/2 cups water)

2-3 limes juiced

1 1/2 tsp Redmond’s Real Salt 

1 tsp ground cumin

1 tsp coconut palm sugar

2 tsp apple cider vinegar

Directions:

1. Peel outer skins off tomatillos and wash in cool water til they are no longer sticky.
2. In a large baking dish, add tomatillos, jalapeños and garlic.
3. Set oven to broil and put baking dish in oven on a rack placed in the second slot from the top. Broil for 8 minutes or until the tomatillos and peppers are blackened in spots. Stir occasionally while broiling if desired.
4. When ready, remove baking dish from oven and allow it to cool on a hot pad, towel or trivet until you are able to handle the tomatillos and peppers.
5. Peel off most of the blackened spots from the tomatillos and peppers, and squeeze the garlic flesh out of the skins. The more blackened parts you put into the mix, the more fire roasted (aka burnt) it will taste. Adjust according to your own taste.
6. Using the S-blade in the bowl of a food processor, add in the roasted ingredients plus the roughly chopped onion, lime juice, broth (or bullion mixed with water) and cilantro. Pulse or blend til no large chunks are visible. 
7. Add vinegar, sugar, cumin and salt. Blend or pulse again til all ingredients are thoroughly blended. Add more salt or seasoning to taste.
8. Serve warm or cold, with chips, on Mexican dishes, with chicken, beef or pork.
9. Optional: add 1/2 to 1 whole avocado to food processor during the blending process for a thicker, creamy salsa.
10. Fresh salsa will last for at least a week in the fridge. This is a large recipe and will make about 2+ quarts of salsa. It doesn’t last long in this house!!

If you try out this recipe, let me know how you like it and anything you do differently. Enjoy! 

To your health and longevity,

Alysia in the Kitchen