by Brenda Langton, Tastemaker in Residence - from Market Chef Beth Jones
2 lbs tomatillos, peeled and washed
1 medium yellow onion, julliened
2 cloves garlic
Pinch of chili flakes (optional)
2 cups water
1 bunch cilantro
Salt and pepper to taste
- Preheat the oven to 425. Roast the tomatillos, onion, garlic, chili flakes and water in an oven-proof dish, covered with foil for 30 minutes, or until the tomatillos have burst and softened. Allow to cool.
- Puree the tomatillo mixture in a blender with one bunch of cilantro (stems and all). Season to taste with salt, and pepper. If the salsa is too tart, add a bit of honey, 1 teaspoon at a time to balance to the.
- Can be used over grilled meats, fish, on tacos, or as an enchilada sauce.