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Roasted Tomatillo Salsa

A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.

Source: Our own recipe (Entered by Janice Matthews)
Serves: about 1 cup; recipe is easily multiplied to serve more
Vegan!

Ingredients
1/2 lb. fresh tomatillos, husked and cut in half      View Available Products
1 onion, peeled and quartered
2 or more cloves garlic, peeled and halved
1/2 lb. green tomatoes, quartered
1 or more hot peppers (Serrano, Jalapeno) (or 12-20 Thai hot peppers)
1/2 cup lime juice, vinegar, or cider
1/2 cup cilantro, chopped
to taste salt
1 to 2 T. olive oil

Step by Step Instructions
  1. Preheat oven to between 400 and 425 degrees. While it is heating, prepare the veggies as directed above.
  2. Place tomatillos, onion, garlic, tomatoes, and peppers in a plastic bag, and drizzle olive oil over them. Shake the bag to coat the veggies with the oil.
  3. Pour veggies out onto a baking sheet, distribute them into a single layer, and roast until they are "wilted" with brown flecks. Then remove them from the oven. Let them cool for a bit before putting them into a blender or food processor. (Hot liquids in a blender may foam and splatter!)
  4. Add the lime juice and cilantro to the veggies in the blender, and chop (briefly!) to desired consistency. Taste, and add salt as needed.
  5. Can be served immediately or refrigerated to use later.

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