Roasted Tomatillo Salsa

I continue to be amazed at how quickly and easily I can pull together a salsa.  When tomatillos showed up in the box this week, I decided to give it a go with these green beauties.  The results were perfect for these pork tacos, but I’m pretty sure the salsa would be good on just about anything that needed a  little extra spice and flavor.  If you’re curious, those are mashed purple potatoes in the background.  I know the meal doesn’t quite “go” but when you’re working with a CSA box, sometimes you end up with some creative pairings.

2 lbs tomatillos, husks removed

2 cloves garlic

2 T lime juice

Big pinch of salt

1-2 peppers, like jalapenos or serranos, seeded if you’d like a little less heat

Preheat oven to 400 degrees.  Slice the tomatillos in half and arrange them in a single layer, cut side down, on a foil lined baking sheet.  Bake them for 20-30 minutes, or until they soften and the skins begin to blacken and blister.  Allow to cool until they’re cool enough to handle.  Transfer the tomatillos along with the other ingredients to a food processor or blender.  Pulse until the mixture is smooth.  This will keep for up to a week in the fridge, or freeze into ice cubes for months of tomatillo goodness.

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