Week Ten - Tomato and Tomatillo Salsa

Tomatillos are so cute!!! They are also super duper easy to
prepare for this salsa.

Add this to the list of things that I have made that seem impressive - homemade roasted tomatillo salsa. I have never used tomatillos before and I have certainly never made my own salsa at home. This is beyond surprising because when I do have salsa on hand, I practically drink the stuff like water. I cannot wait to make this again, and enjoy salsa ALL WEEK!

Roasted Tomatillo Salsa

Ingredients:

• 2 or so tomatoes
• 1 onion , quartered
• 8 ounces tomatillos
• 2 cloves garlic , not peeled
• 1 bunch jalapeno or Serrano pepper
• 1 small bunch cilantro , chopped
• 1/2 teaspoon salt 

 Directions:

1. Slice the tomatoes in half crosswise (through their "equator.")
2. Preheat broiler and line a baking sheet with foil. Place onion, tomatillos and tomatoes, cut side up, in single layer on baking sheet and broil for about 5 minutes. Flip onion, tomatillos, and tomatoes and broil 5 minutes longer.
3. Meanwhile, warm a nonstick skillet over medium heat. Place unpeeled cloves of garlic and whole hot pepper(s) in pan and dry roast, flipping over from time to time, until browned in spots, and fragrant, about 10 minutes for the hot pepper, 15 for the garlic. Allow to cool a little. Then remove skin from garlic and stem cap from hot pepper.
4. Scrape onion, tomatoes, tomatillos and any accumulated juices into a blender and add garlic and hot pepper. Pulse until a thick sauce forms. Fold in cilantro, salt and sugar, if sauce is too tart. Feel free to thin sauce with a little water if desired. Can be served warm or room temperature, or cold.