Recipe of the Week: Roasted Tomatillo Salsa

Ever seen one of these?

The tomatillo is part of the tomato family (related to the cape gooseberry). Generally referred to as green tomatoes (Spanish: tomate verde) in Mexico, they are a staple in Mexican cuisine. When buying them, it is best to pick tomatillos that have completely filled their paper husk, they’re not fully mature if they haven’t. An average size for tomatillos is about one and a half ounces. Larger ones have less flavor and can be a little bitter. Unlike most tomatoes, tomatillos won’t change color much when they’re ripe.

I've seen these in recent years at the grocery store and farmers markets but had no clue how to use them. I think this salsa would be great on grilled chicken or fish tacos.

Enjoy!
Stacy

Roasted Tomatillo and Avocado Salsa

Adapted from Washington Growers Association

Ingredients:

1/2 pound fresh tomatillos
1/2 small red onion
3 garlic cloves, unpeeled
2 tablespoons packed fresh cilantro leaves
1 teaspoon salt, or to taste
1 fresh jalapeño chile
2 ripe avocados

Directions:

Preheat broiler or grill.

Remove husks and rinse tomatillos under warm water to remove stickiness. Slice onion in large rings and leave intact then arrange on rack of a broiler pan with tomatillos and garlic.

Broil/Grill vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.

Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing rubber gloves, discard seeds from jalapeño if desired and coarsely chop. Add jalapeño to tomatillo mixture and puree until mixture is almost smooth.

Transfer tomatillo mixture to a bowl. Halve and pit avocados and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.

Makes 2 cups