Roasted Tomatillo SalsaPrep: 15 min Cook: 10 min Servings: 2by Cindy McNamara22 recipes>
I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.
- 12 large tomatillos- removed from husks
- 3 small whole jalapenos
- 2 cloves garlic
- 1 lime
- 1/2 chopped cilantro
- 1/2 t salt
- 2 t agave syrup (substitute honey)
- 1 t red wine vinegar
- Heat gas grill to 400F
- Roast tomatillos, peppers, garlic ( I roast a whole head, refrigerating what I don't use immediately) and the lime (yes...the lime) until the tomatillos and peppers are charred on all sides and soft.
- Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
- Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
- Squeeze in juice of the roasted lime, vinegar and agave syrup.
- Pulse 2-3 times to mix well.
- Taste and season with salt and any additional agave or vinegar as you prefer.
- Store in refrigerator up to 2 weeks.
- If Canning, process 10 minutes or as your elevation requires.
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