From Soil to City


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Roasted Tomatillo Salsa

Adapted from Bon Appetit

1 pound of tomatillos, husked
1/2 a medium onion, roughly chopped
2 garlic cloves
1 serrano chile, coarsely chopped and seeds removed if milder salsa desired
1 bunch fresh cilantro leaves
1 tsp. salt

1. Roast the tomatillos and garlic on a lined baking sheet under broiler on high until skin blisters and blackens (about 5 minutes). Flip and roast for another five minutes.
2. Cool tomatillos and garlic.
3. Blend with remaining ingredients streaming in water if needed to achieve desired consistency.