OK- better late than never. Probably you've used your tomatillos. I think I have a jalapeño or two left, but should you ever come to possess these in concert again, whether willingly or not, here is what I chose to do with mine. I am giving this recipe a name that befits a highly focus-grouped jarred salsa that you might find at grocery stores, but in this example, you make it yourself.
Fire-roasted Salsa Verde
Ingredients:
- cup your hands together and fill them with tomatillos
- repeat above with jalapeños
- 1-2 large cloves of garlic, well-smooshed (press or mortar and pestle)
- extra-virgin olive oil. extra extra is fine as well.
- salt
Preparation:
The 'fire-roasted' part alludes to the barbecue, which should be readied before you proceed to the vegetable prep.
- Remove paper from tomatillos, place on skewers
- Place jalapeños on skewers
You will probably want to use separate skewers for the tomatillos and jalapeños, since they could, conceivably, be finished cooking at different times.
Place skewers over a medium hot flame and roast until the veggies blister and char slightly. Remove before they turn to cinders and allow to cool.
Toss the tomatillos into a food processor or blender. Slice the jalapeños in half and remove the pith and seeds. These can be used to modulate the heat of the salsa, so get a feel for how much zing there is and factor-in your target level of mouth-burn. Adjust accordingly and add to food processor. Add garlic and about a tablespoon of olive oil.
Whir until well-whirred. Season with salt, to taste. Apply liberally to meat, fish, chicken, or vegetables.
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