Recipe: Roasted Tomatillo Salsa

Yum! I made fresh tomatillo salsa last week and have been putting it on everything ever since. It was so easy to make:

10 fresh tomatillos (around a pound)
1/2 an onion, diced
1 jalapeno
1 clove garlic
1/2 cup of chopped fresh cilantro
1 teaspoon of salt (to taste)

Remove the “paper” skin from the tomatillos and rinse them off.  Cook the tomatillos and jalapeno under the broiler for about 10 minutes until things are browned, turning things over halfway through. Remove the stem and seeds from the jalapeno.

If you have a blender – you can just dump everything in together to blend into a smoother salsa at this point.  I don’t – so chopping with a knife once the tomatillos and jalapeno are cooled off works just fine.  The finished salsa keeps in the fridge for two weeks or in the freezer for longer. It also makes really great guacamole with the addition of an avocado and lime.