Roasted Tomatillo Salsa
Farmer Tyler has been making this tomatillo salsa all summer long.
He’s been sharing with the crew, and now he’s sharing with you!
Have a recipe to share with us that you’d like us to feature? Give us a shout! howdy@spadeandplow.com
INGREDIENTS
3 - 4 medium to large sized heirloom tomatoes, stem cut out
.75 - 1lb tomatillos, de-husked
5 - 6 cloves Garlic (to chef's discretion; no complaints over here for extra cloves!)
2 Jalapenos, stems removed
1 medium to large sized onion (red or yellow), peeled and halved
OPTIONAL: Anaheim or sweet peppers for flavor, stems removed
METHOD
Gather all items to begin. Tear off a large sheet of aluminum foil to cover your stove-top hot plate or flat top cooking surface.
Remove the stems of your peppers.
Take the husks off of your tomatillos.
Peel garlic cloves.
Skin onions and cut in half.
Place all prepped items onto foil on flat top. Turn stove on to medium-high heat and let your produce blister from the heat.
Every seven to ten minutes, turn each piece of produce to allow for charring on all sides. Repeat once or twice more until you reach a preferred level of char; user's discretion here.
Total time on stovetop: roughly 25-30 minutes.
Throw everything into a blender and add a handful of cilantro and about a tablespoon of salt and blend until a smooth consistency. Allow tomatillo salsa to cool and enjoy! Don’t for get to add a twist or two of lime juice!
*Usually fills a 32oz container with a bit of delicious overflow. Great for using in chicken or carnitas recipes, on chilaquiles, or with your favorite chips as a salsa!
