Tuesday, August 1, 2017

Homegrown Roasted Tomatillo-Tomato Salsa

My first time successfully growing tomatillos! Along with my homegrown tomatoes, garlic and cilantro, it's so satisfying to grow almost all the ingredients in this salsa! Now if I can just get my chile plants to produce...

1 1/2 pounds of tomatillos, peeled
several blue beauty tomatoes
1 large head garlic cloves, peeled
2 poblano chiles from Schaner Farm
1 bunch fresh cilantro, including stems
1/2 tsp sea salt, more or less to taste

Roast tomatillos, tomatoes, garlic and chiles on a baking sheet under a 400 degree broiler until blistered and soft (10-20 minutes), turning chiles as needed. Cool & peel tomatoes and chiles. Transfer to blender, including juice, and add cilantro and salt. Blend to a course puree.

Makes about 4 cups - if this is too much, freeze or can some of the puree for later.

This is a great sauce for enchiladas!

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