This recipe was inspired by a locally made brand of tomatillo salsa that I still buy on occasion. But with summer coming around again, I’m looking forward to making my own.
2 pounds fresh tomatillos, paper husks removed
3-4 fresh jalapeño chilis
2 heads garlic
Heat your oven to 400 F.
Rinse the tomatillos and chilis and lay them in a roasting pan. Separate the cloves of garlic and remove the loose outer husk but leave the tighter skin on.
Add the garlic cloves to the tray and douse everything with olive oil and a sprinkle of salt. Roast the vegetables for about 30 minutes or until they’re soft, turning once to ensure even color.
Remove the pan from the oven and allow the vegetables to cool. Then, squeeze the garlic out of the paper shell and pop the tops off of the chilli peppers. Move the contents of the tray to a food processor, being sure to incorporate all the juice and oils. If your food processor won’t hold it all you can blend it in a couple of batches.
Blend the roasted veg and juice together until smooth and creamy, then portion out into freezer bags or vacuum-seal bags and label with the current date.
Enjoy this quick and easy salsa by itself, as a nacho or taco topping, poured over enchiladas, as a topping for tortilla soup, a layer in 7 layer dip, or any other way you like. It also makes a great marinade for chicken or fish.