Charred Tomatillo Salsa (Salsa Verde)

August, October, Recipes, September

Recipe courtesy of Triple-R



  1. Remove the leaf wrappers from the tomatillos, wash & dry them.  Peel and trim your garlic cloves, and quarter your onion, leaving the layers connected at the bottom.
  2. Turn your broiler to HIGH.
  3. Toss tomatillos, jalapenos, onions & garlic in a little Brule Creek Farms canola oil to coat lightly.
  4. Broil your vegetables on a parchment-lined tray for just a few minutes.  Check often, as they can turn the corner fast.  Feel free to tong out your garlic cloves if they get ahead of the other veg.
  5. Turn your veggies once when some charring appears on the top, and remove from the oven when the second side starts to brown.
  6. Tip the entire tray, juices and all, into a food processor.
  7. Add cilantro and lime juice and blend till smooth.
  8. Add salt & pepper to taste.
  9. Serve with tortilla chips!

* keeps about a week in the fridge, but usually disappears long before that.