Tomatillo Salsa

I made tomatillo salsa this week. 

And then I proceeded to put it on everything else that I ate this week.

Tomatillos are like little tangy green tomatoes.  And when you roast them with onions and garlic and jalapenos and then puree them with lime juice and cilantro, the result is awesome.

This salsa is especially good with Black Bean Salsa with Chicken and Rice.

This is ridiculously easy.

First, take the paper husks off the tomatillos and rinse them under cold water to get the little bit of sticky stuff off.  Quarter them and put them on a sheet pan.  Cut an onion into chunks and put it on the same sheet pan.

Add a jalapeno, a handful of garlic cloves, some olive oil and salt and pepper.  Roast at 425 degrees for about 15 minutes.

In the meantime, put some cumin, cilantro and lime juice in your food processor.

As soon as the tomatillos have roasted, add them to the food processor and pulse it up.

Awesome. (The salsa, not the photo. I know.)

Tomatillo Salsa

1 pound tomatillos (about 6), husked, rinsed and quartered
1 large sweet onion, cut in large chunks
1 jalapeno pepper, stemmed and cut in half (take the seeds out for a milder salsa)
3-4 garlic cloves, peeled and smashed
1/2 tsp salt
1/2 tsp pepper
2 T olive oil
1 T cumin
1/2 cup cilantro leaves
1/4 cup lime juice (about 3 limes)

Put the tomatillos, onion, jalapeno and garlic on a sheet pan.  Toss with the olive oil and salt and pepper and roast at 425 degrees for 15 minutes.

Put the remaining ingredients in the food processor and add the warm roasted tomatillo mixture.  Pulse it until it's the consistency you like. 

Serve with chips or anything else you can find to put it on.