Just made this amazing roasted salsa with the delicious farm fresh ingredients from Saturday’s pick-up …..
tomatillos (skin removed and cut in half)
equal number of “saladette” — larger than cherry tomatoes, but you could use double the amount of grape tomatoes/cherry tomatoes
1 jalapeno pepper (not seeded)
3-5 cloves of garlic – CSA garlic is AMAZING in this recipe (I used 5 and it was awesome)
bunch of fresh cilantro
1 medium sweet onion
Peel tomatillos and wash off the stickiness
Cut all vegetables (except garlic) in half — if you cut them in half you don’t have to turn them — and place on baking sheet
Broil until charred (about 10 minutes, but keep checking) …. Do NOT peel — the smokiness of the charring gives incredible flavor
Transfer to blender ….
Put garlic on baking sheet and broil for about 3 minutes until soft (I’m thinking my roasted garlic might work here too)
Blend all ingredients ….
This is a spicey salsa with smokiness and smoothness that is truly amazing as a condiment to my chicken/bean burritos.