Monday, July 25, 2011

Roasted Tomatillo Salsa

Sage Mountain Farm had gorgeous tomatillos this week and they have some of the best garlic!

a pound of tomatillos, peeled
1 small head garlic cloves, skinned
a few of your favorite chiles (or more or less to taste) - this week: padrons from Suzie's Farm
a little olive oil
1 bunch fresh cilantro (from the Schaners), chopped, including stems
1 small onion, diced small
sea salt to taste

Toss tomatillos, garlic and chiles with a little drizzle of olive oil and roast on a baking sheet under a very hot broiler until blistered and soft (5-10 minutes), stirring occasionally. Cool; transfer to blender, including juice, and blend to a course puree. Add cilantro and onion and season with salt to taste.

Makes about 4 cups - if this is too much, freeze or can some of the puree (before adding cilantro and onion) for later.

Kitchen Tip: Peeling Garlic
Pull cloves apart. Using a wide chef’s knife, cut off tough base of clove. Place the side of the knife flat against the clove, parallel with the cutting board. Very carefully – don’t cut yourself - crush (lighly if you want to keep the cloves whole, with more force if you're going to be mincing) the clove between the cutting board and the flat side of the knife. The skin now can be easily removed.

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