Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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) DIRECTIONS 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 |
