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Рецепт Roasted Tomatillo Salsa
by Eliot

Tomatillo Salsa

By Eliot, on August 27th, 2010

Last weekend we bought some tomatillos (a whole lot of tomatillos) at the farmers’ market. I had almost forgotten about them in the crisper drawer. I never have cooked with them and had no experience. I found some directions on roasting them in the oven and decided to make a salsa. OMG–this stuff is sooooo good.

We ate it with chips, on quesaidillas, and as the “sauce” for grilled Mexican pizza tonight.

Roasted Tomatillo Salsa

Remove husks from tomatillos and rinse well. Cut each tomatillo in half and place cut side down on a foil-lined baking sheet. Place under a broiler (on high) for about 5-7 minutes to lightly blacken the skin. (Watch carefully)

Place tomatillos, lime juice, onions, cilantro, lime juice, agave nectar, jalapenos and salt in a blender and puree. Store in refrigerator.

To make grilled Mexican pizza with tomatillo sauce, I used two fajita sized tortillas. I slathered them with this salsa, layered on cooked chicken (on one) and ground beef (on the other) and topped it with Colby-Jack shredded cheese. I placed it on the grill at low heat. I covered them with my large wok lid. When I could smell the tortilla toasting, I simply turned the grill off until the rest of the dinner was ready. (I probably let them set for 5-7 minutes under the wok lid.)

I topped each “pizza” with chopped, freshly roasted chili peppers.

Tomatillo