This delicious salsa is shared with us by Brenda, one of our greenhouse ladies. It’s so versatile–besides using it as a dip with chips, try it as a sauce with chicken, pork or fish. Or try it on top of your morning omelet with pinto beans.
1-2 dozen fresh tomatillos, husked
1 onion, quartered
1 poblano pepper, seeded and cut into quarters
1-2 jalapeno peppers, seeded and cut into quarters
1-3 cloves of garlic, skin off
Full handful of fresh cilantro
1-2 teaspoons ground cumin
Sea salt and pepper to taste
Extra virgin olive oil
1. Preheat oven to 400 degrees Fahrenheit.
2. Clean and prep the vegetables. (peppers, onion, garlic, tomatillos)
3. Toss in oil and spread out on the baking sheet.
4. Bake for 30-40 minutes until browned.
5. Remove and let cool for 15 minutes.
6. Put all the roasted vegetables into food processor with cilantro and a little oil (1 teaspoon). Puree.
7. Add in cumin, salt and pepper.
8. Taste and adjust seasonings if needed.
To make Creamy Tomatillo Salsa:
Start with the Tomatillo Salsa recipe and add 1-3 avocados into the processor. (Author used half of salsa recipe with 1 large avocado.)