Simple Salsa Verde

I used to be really unsure about how to prepare tomatillos.  Then I discovered that they weren't really that intimidating at all!  Pretty soon you'll be addicted to roasting these buggers down, making them into a saucy salsa and drizzling it on everything.

  • pint or more of tomatillos, husked
  • 1 hot pepper of any kind, halved and seeded
  • 1-3 whole garlic cloves
  • a splash of olive oil
  • 1/4-1/2 cup onion, chopped
  • 1 T lime juice
  • 1/2 cup cilantro, chopped (or whatever you have on hand!)
  1. Preheat oven to 425 degrees F.
  2. Husk tomatillos by pulling at the papery outside and then rinse to remove some of their sticky coating.  Place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Roast for about 30 minutes until the tomatillos and peppers have black spots.
  3. Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky. Add onion, lime juice, cilantro and puree until smooth. Add salt and pepper to taste.