Since we had Tomatillo’s in our box… I am reposting one of Michelle’s recipes from her blog mintgreenapron.com .. check out Michelle’s great site for many delicious recipes!
Michelle’s Tomatillo Salsa
I used fresh, pungent garlic from the garden so I used only one clove. Use two cloves if your garlic is medium-sized and from the grocery store. Serve with tortilla chips, enchiladas or burritos. Note: Tomatillos keep well at room temperature or in the fridge for several days to a couple weeks if you don’t get around to making this right away!
1 1/2 lbs tomatillos, or about a dozen small to medium-sized fruits
1/4 cup (very small) yellow onion
1 jalapeno pepper, seeded
1 large clove garlic, or two regular-sized
1 lime, juiced
1/2 cup cilantro leaves
1 tsp salt, or to taste
- Heat broiler in oven. Remove husk from tomatillo and wash in warm water to remove sticky residue. Cut in half across the fruit and place on a baking sheet. Broil for approximately 10-12 minutes or until fruit begins to soften and shows some dark spots on the bottom but do not let it burn. Let cool for at least 5 minutes.
- In a food processor or blender, pulse the onion, jalapeno and garlic until finely chopped. Add tomatillos with any juice that accumulated on the pan. Add lime juice, cilantro and salt. Pulse a few more times until the mixture is mixed nicely but is not too fine that you can’t see the lovely bits of colour. Season with a pinch of sugar if desired and salt to taste.