Sunday, August 16, 2009

Tomatillo and Jalapeno Salsa

We had a Mexican feast tonight. I made a Tomatillo and Jalapeno salsa and Turkey with Chipotle Peppers. Here is the Salsa recipe.

1 pound Tomatillos
1 heirloom tomato (if they are in season
2 JalapeƱos, seeded - more to taste if desired (I used 5 jalapenos)
1 medium onion
1/3 bunch Cilantro
3 Cloves garlic, unpeeled (more if desired, I used 8 cloves)
1 teaspoon sea salt
1 lime, juiced
2 avocados

Remove the husk from the tomatillo, stem and seed the jalapeƱo chile. Roast the tomatillos, tomatoes, jalapenos, onion and garlic in a roasting pan or deep cookie sheet. It will be easier to roast the onion by slicing it into 4 slices. Place under the broiler until the tomatillos start to blacken, turning if necessary. Place all ingredients (add the avocados after you have roasted the vegetables) including the delicious juices from the roasting pan in a blender or food processor. Process to your desired consistency.

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