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  Roasted Green Salsa



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12 small tomatillos, husked
1/2 sweet onion, peeled
3 small poblano peppers
1 head garlic (there will be leftovers)
1-2 Tablespoons olive oil
1/4 cup cilantro, chopped (optional)

Preheat oven to 400 degrees. Cover a baking sheet with foil or parchment. Use your hands to rub
olive oil over tomatillos, onion and peppers before placing on baking sheet. Place garlic in a square
of foil, drizzle with a little oil, wrap into a bundle and place on baking sheet. Bake for 30-45 minutes,
until tomatillos burst and peppers are blistered. Garlic will feel soft. Cool until comfortable
to handle. Coarsely chop tomatillos, onion and peppers together in a bowl. Add 2-3 cloves of garlic
and mash with a fork into salsa mixture. Stir in cilantro. Serve at room temperature or chilled
with Huevos Rancheros, grilled fish, black bean soup or steamed veggies and rice.

Copyright © 2009 Stefanie Samara Hamblen