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Roasted Tomatillo Salsa

August 10, 2009

I have a tendency to buy things at the farmer’s market that I don’t necessarily know how to use. I’ve purchased garlic scapes, red currants, and tomatillos. (Not, however, all at the same time.)

This last Wednesday, I purchased a quart of tomatillos for $1.00. At home, I found a simple recipe, altered it slightly to fit with the ingredients I had on hand, and created a wonderful tomatillo salsa.

This is a wonderfully flexible recipe. Feel free to to make changes and additions!

1 pound tomatillos (about 6 large), husks removed, rinsed

1/2-1 large onion, thickly sliced

1-2 chiles (jalapeno or serrano, seeded if you like it mild)

1 T. olive oil

1 t. salt

1 C. loosely packed fresh cilantro leaves, optional

Preheat oven to 375. Toss first 5 ingredients in a square glass baking dish. Roast in oven until tomatillos and onion are very soft, about one hour. (I’d recommend pulling the dish out every so often and stirring the vegetables.) Remove from oven and cool. Transfer salsa to a blender or food processor, add cilantro (if using) and puree until almost smooth. Chill or serve at room temperature.

Mix with sour cream or yogurt for a vegetable dip, or serve as-is with Tex-Mex or Mexican food and tortilla chips.

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