ROASTED SALSA VERDE

Tomatillos are better dressed, sassier tomatoes. Unlike the sweet, grassy, acid of tomatoes, tomatillos are very tart, with an almost citrus edge to them. This explains why they pair so beautifully with garlic and spice, as their punch of sourness mellows everything out. They also look cool.

When fresh tomatillos are thrust upon you, you must screech your original dinner menu to a thunderous halt and make it taco night. Or at least tortilla chip night. Fresh salsa verde made with roasted garlic is such a treat, and a fantastic to foil to tomato based salsa. Put it on fish or fowl, or serve the whole roasted tomatillos as a side. Whatever you do, enjoy it! They're not in season forever!





Note:  If fresh tomatillos are not available (their season is late summer to early autumn), use the canned version, but don't roast them.

Ingredients:

8 fresh tomatillos

6 cloves of garlic

1/2 bunch cilantro, leaves plucked

2 teaspoons pico pica (or any other hot sauce)

olive oil

salt and pepper

Directions:

Heat oven to 425 F, unwrap and rinse the tomatillos. They're surprisingly sticky. Halve the tomatillos and arrange on a baking sheet. Drizzle the tomatillos and cloves of garlic with olive oil and sprinkle with salt. Wrap the garlic in aluminum foil and place on the baking sheet with the tomatillos. Bake for 5 minutes. Remove the garlic and crank the oven up to broil (550 F). Broil the tomatillos for 5-7 more minutes, or until browned at the edges and oozing. Add the tomatillos, cilantro, garlic, and pico pica to a food processor. Blend to whole thing together. Salt and pepper to taste. Enjoy!