Roasted tomatillo salsa

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Roasted tomatillo salsa with roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Very nice addition to the flavour of your dishes. The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.


8 oz. tomatillos, husked and rinsed
6 cloves garlic, peeled
3 dried chipotle chiles, stemmed
½ tsp.  salt

roasted tomatillo salsa


Heat oven to 500°F. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes. Take them out the oven and let cool.

Meanwhile, heat a 12 inch cast-iron skillet over medium-low heat. Add garlic and chipotle chiles, and toast, turning, until chipotle chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and ½ cup water. Blend well until smooth. Let cool and serve with meat, tacos or rice.