Roasted Tomatillo Salsa

By corlear

Tomatillos are Mexican tomato-like fruit with a lemony flavor that are distinguished by their small size and thin, parchment-like covering. They are immensely popular in Sonthivestern cooking.

Ingredients

• 3 cups tomatillos. cut into quarters
• 1 /2 cups cherry tomatoes, cut in half
• 1/4 cup vegetable oil
• 3/4 cup finely chopped onion
• 3 garlic cloves, very thinly sliced
• 1 jalapeno, seeded and minced
• 1 tablespoon ground cumin
• 3/4 teaspoon dried oregano
• 2 cups chicken stock or canned chicken broth
• Salt and black pepper to taste
• 1 tablespoon chopped fresh cilantro leaves

Details

Servings 1

Preparation

Step 1

Preheat oven to 275 degrees.

Place tomatillos and tomatoes on sheet pan sprayed lightly with nonstick vegetable spray. Roast 30 to 60 minutes, or until semi-dry and beginning to caramelize.

Heat oil in a medium skillet over medium heat. Add onion and garlic; sauté 3 minutes, or until garlic starts to brown.

Add roasted tomatillos, tomatoes, jalapeno, cumin, oregano and stock; bring to a simmer. Simmer 20 minutes, or until sauce is thickened.

Season with salt and pepper. Sprinkle with cilantro just before serving.

Chef's Tips: Remember to remove the husks and wash the tomatillos before using.

This recipe is also a great sauce for roasted meat dishes such as chicken, veal or pork.

I could see a nice grilled pork tenderloin finished with this salsa and served with the Texas Cornbread Pudding.