Oh my – I purchased some frozen locally-grown tomatillos last week because I could not wait until they are in season again to try to make this salsa recipe, which is out of this world different and delicious!
1 quart fresh tomatillos, husks removed, wash,
5-6 large garlic cloves, separated from their bulbs but still in their peels
1 large peeled clove of fresh garlic (save to add to the blender raw at the end)
1 small bunch fresh cilantro or Italian arugula (for non-cilantro eaters!)
1/2 cup water, or as needed (I used none)
salt and pepper to taste (I didn’t add any)
~ 1 Tbsp. lime juice
1. Preheat the oven’s broiler. Arrange the whole cloves of garlic (except for the one being held back to add raw at the end) and tomatillos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor, peel when they are cool enough to do so.
2. Continue to roast tomatillos until evenly charred, turning occasionally. Set aside to cool.
Don’t remove the charred parts of the tomatillos or the peppers.
3. Place tomatillos and any juice now on the tray used for roasting in a blender or food processor with the roasted and fresh garlic plus cilantro. Add a little water to the mixture only if necessary to facilitate blending. Season with lime juice, salt and pepper to taste.
Refrigerate until serving.
Dick and Diana Dyer – ‘Shaping our future from the ground up’
The Dyer Family Organic Farm/Dick’s “Pretty Good!” Garlic
Your Local Garlic Growers in Ann Arbor, MI (40 varieties in 2012!)