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Roasted Tomatillo and Green Tomato Salsa
From CSA Farmers Market
<p>Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use.</p>Source: Paul Matthews (Entered by Marian Listwak )
Serves: 2 cups of sauce or more (depending on size of the veggies)
Vegan!
Ingredients
1/2 lb.
tomatillos, husked and halved
1
onion, peeled and quartered
1-2 cloves
cloves garlic, peeled
1/2 lb.
green tomatoes, quartered
1 or more
hot peppers such as jalapenos, halved*
1/2 cup
fresh lime juice, vinegar, or cider
1/2 cup
fresh chopped cilantro
2 TBL
olive oil
salt, to taste
Step by Step Instructions
- * Roasting peppers will reduce their heat somewhat, but remove seeds if you want to further reduce salsa's spiciness. Use more peppers or a mix of kinds for hotter salsa. Try poblanos, anchos, chipotles, jalapenos, etc. In a pinch, dried hot peppers (added to the blender in step 4) also can be used, but the smoky flavor will be reduced.
- To keep from getting the peppery oils on yourself, invert a plastic bag around your hand for protection while cutting the peppers. Turn the plastic bag right-side out, encasing the peppers, and add the olive oil, tomatillos, onion, garlic, and green tomatoes. Close bag, and shake well until all are covered with oil.
- Pour the veggies out onto a baking sheet, and roast in a 400 to 425 degree oven until they are "wilted" with dark brown flecks. (Alternatively, place them in a grill basket and grill them, keeping the kitchen cool!)
- Puree the veggies in a blender or food processor with the cilantro and lime juice, vinegar or cider. Taste, and add salt as desired.
- The salsa can be served immediately, but if you want to store it, it will have better keeping quality if simmered (in a stainless steel, not aluminum!) pan for about 20 minutes. Then it can be cooled and refrigerated.