During my last Vitacost.com Facebook chat, a customer asked for my best tomatillo salsa recipe–and I am more than happy to share it here today.
Roasted Tomatillo Salsa
1 lb. tomatillos
2 serrano chiles or 1 small jalapeno
3 peeled garlic cloves or 1.5 tsp. organic chopped garlic
1 teaspoon sea salt
1 teaspoon chili powder
1/4 cup finely chopped cilantro
2 green onions, root ends removed, white and green parts minced
2 1/2 teaspoons lime juice
2 tablespoons olive oil
Remove the husks from the tomatillos and discard. Rinse the sticky residue off the tomatillos and let them dry. Remove the stems from the chiles. If you prefer a less spicy version, de-seed and de-rib the chiles. Be careful not to touch your eyes or nose after handling the chiles.
Position an oven rack 4″ from broiler and turn the heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles. Remove the garlic and chilies and set aside to cool. Cook the tomatillos for an additional 5 minutes.
Place the roasted chiles, garlic, salt and chili powder in a food processor and puree until smooth. Add the tomatillos, cilantro, green onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil until well combined.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”