Did you ever wonder what to do with those funny-looking tomatillos you see at the Market? I assumed it would be something tricky and complicated that would not be worth the effort. Boy was I wrong! After a friend gave us a dozen or so tomatillos from his garden, I decided to take the plunge and figure out what to do with them. The result was both easy and delicious.
Roasted Tomato and Tomatillo Salsa
recipe by Melissa Russo at The Farm Girl Gabs
Ingredients:
- ½ lb. tomatillos, peeled and rinsed
- 1 lb. Roma tomatoes and cherry tomatoes or beefsteak tomatoes
- ½ small yellow or red onion, quartered
- 1 small jalapeño, halved and ribs and seeds removed
- 2-3 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ cup cilantro leaves
Directions:
- Heat your oven to 425°.
- Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
- Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
- Remove from oven and add the roasted vegetables into the bowl of a food processoror a small blender. Add the lime juice, salt, and cilantro leaves.
- Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
- Serve with tortilla chips or as a condiment.
- Store for up to 1 week in the fridge.
Cook’s Note: I used all Roma tomatoes because that’s what I had on hand. If using beefsteak or other big tomatoes, I would squeeze out a little of the juice before roasting so your salsa isn’t too watery. You can use other peppers besides jalapeno – to your taste. I had a couple of shishito peppers that had a little heat to them, so that’s what I used.
I served this with tacos, chili con queso, chips, and guacamole. The flavor was fantastic! And I couldn’t believe how easy it was to make. This is definitely added to my personal cookbook.
