Roasted Tomatillo Salsa is delicious on grilled meats and on tortillas. The Tomatillo is related to the Gooseberry and looks like a green tomato but comes in a husk you have to peel off.  Tomatillo do differ in flavor as some are very sweet and some have little flavor. Sometimes you get them when the husk is still green and fresh and seals the tomatillo completely. Most of the time the husk is very dry and comes with dirt inside. Either way you should peel and wash the tomatillos. This recipe is easy to prepare but involves  cleaned up peppers that are roasted, peeled with the seeds and stems of all the peppers removed. The produce always differs in flavor so some adjustments are to be expected.

Ingredients for about 10 servings

5 lbs tomatillos – husk removed, washed, cut in quarters

1 lb sweet onions – chopped

12 garlic cloves – shredded

1 Tablespoon oil (I used canola)

4 oz poblano pepper – roasted, cleaned, chopped

6 oz hatch chili – roasted, cleaned chopped

2 oz jalapeno chili – roasted, cleaned chopped

1/2 cup fresh cilantro – chopped

1/2 cup scallions – chopped

5 epazote leaves – torn very small (skip this if you don’t have it or use a pinch of very finely chopped fresh oregano)

1 Tablespoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon cumin

2 Tablespoons fresh lime juice

Directions

Turn the oven to 425 degrees F

Put the tomatillos on sheet pan (s) and keep in the oven about an hour or until the tomatoes are somewhat charred.

While the Tomatillos are roasting……

Put on a sauce pot on medium high heat and add the oil. When it’s hot add the onions and when they start to look cooked add the garlic and continue to cook till onions are translucent.

Turn down the heat to medium low.

Add all the peppers.

It should be aromatic by now.

Around now or soon the tomatillos are done.

Add them to the pot.

Add all dry spices and simmer about a half an hour. Stir occasionally.

Shut the heat off and add the fresh herbs and lime juice.

Taste and adjust.

This is a bright light salsa…The sweetness of the Tomatillos cuts all the heat from the hot peppers.