Roasted Tomatillo Salsa

WHITE TOMATILLO, WHAT? Well, I'll just tell you...it's a unicorn. I'm not exactly sure about the science on how we ended up with WHITE Tomatillos, but I have found very little on them online. They have an amazing sweet, honeydew flavor and when they're roasted the sweet fragrance that fills the kitchen is like a pound cake in the oven. Maybe a professional gardener can chime in on how I got these. What I can tell you, they came from purple tomatillo seeds, they were abundant producers in the garden, and I made the best roasted tomatillo sauce! I seriously could spoon these whole over a slice of pound cake. New recipe idea!!!💡

Regardless of the color green, purple or white this recipe is simple and delicious. Make a big batch freeze. I lay a zip lock gallon full and freeze flat. I break off what I need when I need it.

My favorite uses are enchilada's, soup, and street tacos.

Click here to try my White Tomatillo Street Tacos with Steak

Roasted Tomatillo Salsa

Serving Size: Approx 1/2 -3/4 gallon

INGREDIENTS:

2 TBSP olive oil
Approx 2 lbs of tomatillos
1-2 fresh jalapenos
1 poblano
1/2 white onion
4 garlic cloves
Handful of cilantro
1/2 lime
1 tsp kosher salt
1 tsp cumin
1/2 tsp of mexican oregano

Heat oven to 400 degrees. Line a large cookie sheet with foil, but this is optional. Load the cookie sheet with tomatillos, jalapenos, poblano, white onion, and garlic cloves. Drizzle with olive oil and coat vegetables. Place in oven and roast for 35-45 minutes or until they start to brown.

Once cool remove the skin of the poblano and cut the stem and seeds out. Taste your poblano to judge the heat. This will help you determine if you want to add 1-2 jalapenos. Add the poblano and the roasted tomatillos, onions, peppers and garlic to a blender. Also, add the fresh cilantro, salt, cumin, and oregano. Squeeze 1/2 a fresh lime. Blend on chop for chunky salsa. Blend on puree to make a sauce!!

Enjoy!!