How to Make Roasted Tomatillo and Green Olive Salsa (Recipe)
Tomatillos are a delicious cousin to the tomato. Eaten raw they have an apple, green tomato flavor that is mild and slightly tart. To sweeten, remove them from they’re papery husks, wash, dry and roast until browned. The resulting sauce is excellent with chips or over shredded chicken or pork.
- 1 1/2 pounds tomatillos, husked
- 6 garlic cloves
- 2 jalapeno peppers
- 1 Tbsp olive oil
- 1 cup green olives
- 1 cup cilantro
- 1 lime, juiced
- 1 tsp sugar
- 1/2 tsp salt
- 1/3 cup water
- Preheat oven to 475 degrees. In a large bowl toss tomatillos, garlic cloves and jalapenos to coat evenly with oil. Spread evenly on a baking sheet. Roast for 15 minutes or until tomatillos are browned and blistered.
- Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix or until desired consistency.
- Place in bowl and serve with chips or as a topping on eggs, chicken or meat. It can be eaten hot or cold.