Roasted Tomatillo Salsa

Tomatillo Salsa

By Eliot, on August 27th, 2010

Last weekend we bought some tomatillos (a whole lot of tomatillos) at the farmers’ market. I had almost forgotten about them in the crisper drawer. I never have cooked with them and had no experience. I found some directions on roasting them in the oven and decided to make a salsa. OMG–this stuff is sooooo good.

We ate it with chips, on quesaidillas, and as the “sauce” for grilled Mexican pizza tonight.

Roasted Tomatillo Salsa

• 17 tomatillos, husked and rinsed
• 1/2 cup onion, chopped
• 1/2 cup cilantro, packed
• Juice of 1/2 lime
• 1/4 t. Agave nectar
• 2 jalapenos, seeded and chopped
• 1/8 t. Kosher salt

Remove husks from tomatillos and rinse well. Cut each tomatillo in half and place cut side down on a foil-lined baking sheet. Place under a broiler (on high) for about 5-7 minutes to lightly blacken the skin. (Watch carefully)

Place tomatillos, lime juice, onions, cilantro, lime juice, agave nectar, jalapenos and salt in a blender and puree. Store in refrigerator.

To make grilled Mexican pizza with tomatillo sauce, I used two fajita sized tortillas. I slathered them with this salsa, layered on cooked chicken (on one) and ground beef (on the other) and topped it with Colby-Jack shredded cheese. I placed it on the grill at low heat. I covered them with my large wok lid. When I could smell the tortilla toasting, I simply turned the grill off until the rest of the dinner was ready. (I probably let them set for 5-7 minutes under the wok lid.)

I topped each “pizza” with chopped, freshly roasted chili peppers.

Tomatillo