All the ingredients are in season—time to make a batch (or 2 or 3...) of this delightful salsa. Great for enchiladas, fish, tacos, you name it.
Ingredients:
1 lb tomatillos
2 cloves garlic
2 T olive oil
salt
1/2 onion
1/2 bunch cilantro
1 or 2 jalapenos
1 t cider vinegar
Preheat oven to 350.
Dehusk and rinse the tomatillos, chop in half, and put into a roasting pan.
Add garlic, a drizzle of olive oil, and a couple of pinches of salt.
Roast for 30-40 minutes, or until the tomatillos have broken down and begun to char.
While the tomatillos cool slighty, get out your food processor or blender.
Roughly chop the onion, cilantro and peppers.
Add the tomatillos and garlic, cider vinegar, and process until it is as smooth or as chunky as you like it. Taste for salt and heat levels and adjust if needed.
Will keep in the fridge for a week, or freeze for some summer flavor when you need it most.
