The tart flavor of tomatillos are a key ingredient in Salsa Verde. Tomatillos are ripe in August and September, so they're a unique late summer treat. Dip some chips in this tasty salsa or use it as sauce over enchiladas. I think it's best to serve hot, since the high pectin content of the tomatillos causes the sauce to gel when it's chilled.
12-15 tomatillos, husked and washed
2 small red onions cut into chunks
4 poblanos (or any green pepper) cut into chunks
5 cloves garlic peeled, whole
½ cup cilantro
2 Tbsp olive oil
1 Tsp salt
Method: Place all ingredients (excluding cilantro) on a baking sheet. Toss in oil and salt. Place the baking sheet in the oven and broil for 35 minutes. Watch closely not to burn the veggies. Once veggies are browned evenly remove from heat and let cool for 10 minutes.
Place the broiled veggies and fresh cilantro in the food processor or blender and mix. Do not over blend. This will create more of paste then sauce. If your desired outcome is sauce like, add ½ cup water and blend an additional 20 seconds! Serve hot, or chill overnight and reheat to serve. If you make more then you can eat right away, this sauce freezes nicely.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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