Tart tomatillos make for a great salsa. And a great salsa makes for…just about anything. Pour it on enchiladas, tamales, tacos, chips. You name it. Roasting the ingredients add a great smokiness that can’t be beat.
WHAT YOU NEED:
– 1lb. of tomatillos;
-1-2 jalapeno (use 1 for mild, 2 for medium);
-2 cloves of garlic, unpeeled;
– ½ white or yellow onion;
– ½ – 1 cup of water or vegetable stock;
-1 ½ teaspoon of salt;
– ½ teaspoon of cumin;
– 1 tablespoon of apple cider vinegar (optional);
-1-3 tablespoons of brown sugar (optional).
WHAT YOU DO:
Preheat broiler on high and line a cookie sheet with aluminum foil. Remove the outer papery skins of the tomatillos. Cut tomatillos in half or quarters depending on size. Cut jalapeno lengthwise. Rough chop onion to the same size as the tomatillos. Place tomatillos, jalapeno, onion and unpeeled garlic on cookie sheet and broil for 10 minutes or until charred and soft. It will probably take 2-3 batches to roast everything.
Once roasted toss into a blender, add water, salt and cumin and puree for 1-2 minutes. Taste and if needed as apple cider vinegar (if tomatillos are missing the tanginess) or sugar (if the tomatillos are especially bitter). Add more water if necessary. Salsa should be thin enough to pour but not to running all over the plate.