Using local organic tomatillos, onions, and japalenos make a wonderful quick salsa. I added lots of garlic for a special spicy and bold taste. Roasting everything at high heat to get a good char also helps add to the flavor. For this recipe I used a Cilantro Paste from Gourmet Garden for extra flavor and texture.
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Servings 4- 6 servings
Author Homemade Italian Cooking with Cara
6medium organictomatillos, husks removed, washed well
1smallorganic white onion, peeled and quartered
1 - 3jalapeno peppersoptional, remove the seeds and membranes for less heat, cut in half lengthwise
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
After husking the tomatillos, rinse in cool water. Core the stems and cut any large ones in half.
Combine the tomatillos, garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients to make sure they are all well-coated.
Place the baking sheet in the preheated oven and bake for 15 minutes until you get a good char. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins begin to turn black. Remove from the oven and allow to cool.
When the vegetables have cooled, carefully squeeze the roasted garlic out of the skin, releasing the soft garlic clove into work bowl of a food processor. Add the remaining roasted vegetables, salt, pepper, cilantro paste and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped green onions and serve with corn chips.