I have really been enjoying the Field-Goods packages I have been getting this year.  It has forced me to try and use ingredients I don’t normally try.  One being tomatillos!  Oh, I have had tomatillo salsa before, but I have never used a tomatillo in my life before I received them in one of my recent weekly treats.

At first I was thinking I didn’t want to make a salsa.  I thought to myself that I just wanted to try and find something different.  Then, I decided that I wanted to make homemade flour tortillas.
I had some steak and started thinking steak fajitas.  So the salsa is where I went.  I found a recipe for Roasted Tomatillo and Garlic Salsa on allrecipes.com and decided that was the way I wanted to go with this salsa.  I wanted that charred, smoky flavor to be infused into it.

This turned out absolutely delicious.  I didn’t have as much garlic as the recipe called for but I had 3 really large cloves and I felt that would be enough for me.  At first I thought it was going to be too spicy after tasting it mixed up with just the peppers, tomatillos, garlic, salt and cilantro.  The recipe called for an optional 1/2 cup of water (if needed).  I decided it was needed.  I added the water, gave it another whiz and then decided it needed a little bit of something else.  So I added the juice of 1/2 lime.  Perfection.  I LOVED the flavor and it was excellent on my steak fajita!

Now I’m thinking of my next Field-Goods package and wondering what I may be getting that I can experiment with this coming week!  Can’t wait.  🙂

Roasted Tomatillo and Garlic Salsa
  • 1 lb tomatillos, husks removed
  • 3 large garlic cloves
  • 3 jalapeno peppers, seeds removed
  • 1 heaping tablespoon fresh cilantro paste
  • 1/2 cup water
  •  juice of 1/2 lime
  • 1 teaspoon salt
Pre-heat broiler.Place tomatillos, jalapenos, and garlic on baking sheet. Place under broiler and broil until tomatillos and jalapenos are slightly charred, turning occasionally. Garlic cloves should be removed when slightly brown and softened (about 5 minutes)Remove from oven and set aside to cool. When cooled, add to food processor along with remaining ingredients (cilantro through salt). Whiz until pureed well.Serve as a dip for chips or topping on tacos, fajitas, nachos, etc.
Store in sealed container in refrigerator.

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: