I finally got a great harvest from my tomatillo plants. The fruit is so sweet you can bite it like an apple!
I saw a lot of recipes for tomatillo salsa that involved boiling/sauteing, but they did not seem too interesting.
So I improvised this roasted tomatillo salsa version and was very happy with the result.
This salsa is great with fish or as a topping for some crunchy romaine lettuce or as a dip for some thinly sliced radishes.
- 1 pound organic fresh tomatillos, husked and rinsed
- 1 organic red onion
- 4 organic garlic cloves
- 1 tablespoon fresh cilantro seeds
- salt to taste
- Slice tomatillos about ⅓" thick, and place on an oiled cookie sheet.
- Slice onion at the same thickness and also place on the cookie sheet.
- Peel garlic cloves and put on the cookie sheet.
- Bake in the oven at 400℉ for 30 min or until tender.
- The last 5 minutes turn on the broiler on high and let the tops brown slightly.
- Remove from the oven and let cool.
- For a chunky salsa chop ingredients roughly with a knife.
- If you prefer put all ingredients in the blender for a smooth creamy salsa.
- Crush fresh cilantro seeds with a mortar and pestle.
- Sprinkle over salsa.
- Add salt to taste.