Trying new foods is one of my favorite things about participating in our CSA. Let’s be honest – how often do you buy the exact same things at the grocery store? Broccoli, lettuce, cucumbers, carrots. Lather, rinse, repeat. So, when tomatillos first showed up in our CSA, I was stumped. Especially since Andy doesn’t really “do” sauces. What was I going to do with them?
If my memory is correct, I ran them through the blender with some garlic and lime juice and called it salsa verde. And while I’m sure we ate it (probably at a taco night), we must not have loved it, or I wouldn’t have gone looking for another solution.
Thank goodness for the internet. And food bloggers who know their way around Tex-Mex. The next time tomatillos rolled around, I was prepared. I roasted the tomatillos along with some garlic and peppers (jalapenos or poblanos, depending on what came in our CSA, since hatch chiles aren’t plentiful in my neck of the woods). I gave it all a quick spin in the blender, and bam! I had the answer to all of my tomatillo problems, along with a fantastic batch of enchiladas for dinner.
The original recipe calls for Greek yogurt (which I sub for sour cream, nine times out of 10). I add the yogurt/sour cream when I’m making the enchiladas, but I skip it if I’m using the sauce in the crockpot or freezing it. (I’m not sure how well the sour cream would hold up to 10 hours in the crockpot.)
There’s just one problem – my salsa “verde” has never actually been green. It’s usually a rather unattractive tan, but when the latest batch turned a bright pinky-purple, I figured I’d try to get a picture to share with the world. (Of course, the lack of daylight at dinner time makes for not-so-hot pictures… details, right?) So there you have it. Purple is the new green, at least at our house.
Roasted Tomatillo Salsa
Approximately 1 lb. tomatillos, rinsed, husked and sliced in half (Our CSA usually gives us between a pound and a pound and a quarter – I just use them all.)
2-3 jalapeno or poblano peppers (I use two if they’re jalapenos; three if they’re the more mild poblano peppers.)
3 garlic cloves, peeled
juice of 1 lime
2/3 cup sour cream, optional (it makes the salsa creamier and helps tone down the heat, if your peppers ended up giving you more than you bargained for.)
salt and pepper to taste
Preheat the oven to 425 degrees. Line a baking sheet with foil, then lightly brush the foil with olive oil. Place the tomatillos, cut side down, on the baking sheet. Arrange the peppers and garlic around the tomatillo halves. Bake for 20 minutes, or until the vegetables are soft. Remove the pan from the oven.
Place the tomatillos and garlic cloves in a blender (or a large bowl, if you’re using an immersion blender). Let the peppers cool until you can handle them, then remove the seeds and skins. Place the peppers in the blender with the tomatillos and garlic, and then add the lime juice. Puree until smooth. Stir in the sour cream (if using) and season to taste with salt and pepper.
Use in your favorite tacos or enchiladas .Store in an airtight container in the refrigerator.
Click here for a printable version.