Seasonal Recipes

Tomatillo Salsa

I have grown both green and purple tomatillos, the purple are my favorite. They are more reliable and prolific in my garden. I also think the purple are sweeter. Grilling or roasting them also helps sweeten them.







3 pounds tomatillos
24 garlic cloves
6-12 chipotles 12= hot 6= mild
3 teaspoons salt

Remove paper husks from the tomatillos and rinse. Cover the grate of a grill or griddle with foil and roast the tomatillos and garlic cloves, until the garlic is soft and the tomatillos are tender. Meanwhile soak the chipotles in hot water. When the chipotles are soft remove the stem and seeds, unless you want blazing hot salsa, in which case leave them in. Chop the chipotles into pieces. Peel the garlic. Put everything in a blender and puree until smooth.

This salsa freezes well. Yield 6-7 cups

Posted on August 19, 2009

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