I am and always have been a very haphazard cook–I rarely plan recipes in advance of getting groceries, I just buy a bunch of random ingredients and then make what I can. That is one reason why the St. John’s Food Share is actually a perfect fit for me (aside from ensuring my food security)–I get random ingredients, like tomatillos and overripe tomatoes, and make something that not only rescues good veggies from the compost heap, but is also tasty! This salsa was a product of one such throwing together of ingredients (and my first time making anything with tomatillos), and the result just happened to be delicious, even when eaten warm right out of the blender! Chips and salsa and sunny days are all perfect for each other.
Note: If you don’t have a blender or food processor at your disposal, wait for the roasted veggies to cool, chop everything up, and throw it together, voila!
Roasted Tomato and Tomatillo Salsa
Makes about 4 cups
4 roma tomatoes
¼ of a medium red onion
2 cloves garlic
Generous handful of fresh cilantro
Salt, to taste
- Preheat oven to 450 degrees. Remove the papery skins from the tomatillos. Place the tomatillos, tomatoes, and jalapeno in a baking pan and roast for about ten minutes.
- Turn the oven to broil for about five minutes (you want a bit of a char).
- Remove pan from oven and let the veggies cool briefly. Remove the stem from the jalapeño if you want. Depending on your spice preference, you may want to remove the seeds from the jalapeno (I left them in and found it to be just the right spice).
- Place all roasted veggies into a blender or food processor along with the cilantro, onion, and garlic. Process until you reach the desired consistency–mine ended up on the smoother side but if you like it more chunky, process less.
- Add salt to taste, and serve warm or chilled with the chips of your choice. Enjoy!