Two years ago, I tried my hand at growing tomatillos in my garden with less than stellar results. This year, we tried again, and boy did we get tomatillos! We started six open-pollinated tomatillo plants from seed that I received during a community seed swap hosted by Sierra Seeds. They are called Purple Keeper Tomatillos and we were pleasantly surprised with how quickly they put on growth.
With some patience (the fruits took some time to form), we harvested our first basket of beautiful purple tomatillos and set off to make a roasted salsa worthy of these beauties!
We found that this variety of tomatillos are slightly sweet, and we decided to commit to the richness by roasting onions + garlic and adding pungent cilantro. We also added some homegrown chiles (jalapenos + serranos) from our garden, which can be omitted if you do not want a spicy salsa. The result is a DELICIOUS and easy salsa that is a new favorite on everything from eggs to quesadillas to salads!
ROASTED TOMATILLO SALSA
Large Basket of Tomatillos, husked + rinsed with warm water
1/2 Yellow Onion
2-6 Garlic Cloves (Your Preference)
1 Bunch of Cilantro
Salt to Taste
Roast tomatillos, onion, garlic, and chili under broiler for ~3-7 minutes.
Place all roasted goodies + cilantro + salt to taste in a blender.
Taste and adjust seasonings as needed.