Roasted Tomatillo Salsa (recipe)

Last week’s CSA box had a dozen lovely tomatillos, and my immediate reaction was to pull out the cast iron pan and whip up a fresh salsa. In the hot skillet, I roasted the tomatillos until lightly charred. Then I added them to the  food processor along with 1/4 a peeled red onion, 1/4 cup cilantro, 1 tablespoon lime juice, and 1/2 a seeded jalapeno. I processed until well blended, and chilled until I was ready to serve. That night, we had a great appetizer of tomatillo salsa, fresh guacamole and chips.

Lelo in Nopo also made a Salsa Verde last week, enough to can and save for later this winter. Sadly, my recipe only makes enough for one, maybe two, overindulgent nights of chips and salsa.