Roasted Tomatillo and Tomato Salsa

Our farm share this week was an end-of-summer treat. We ended up with a ton of tomatillos and tomatoes. So today's experiment is a roasted salsa. By roasting the heck out of all the ingredients they'll reach their full, sweet potential (and the smell coming from the oven is pretty delightful too). 

Roasted Salsa

tomatillos

tomatoes 

jalapeño

onion

2 garlic cloves 

lemon or lime juice 

cilantro

salt and pepper 

Preheat the broiler on high and line a baking sheet with parchment paper. 

How pretty does that look?

First husk and wash the tomatillos (they can be sticky). Cut and quarter the tomatoes and tomatillos. Dice one onion. Smash 2 cloves of garlic and add to the pan. Quarter a jalapeño (I removed the seeds and ribs for less heat but you can add them in if you like it hot). Drizzle with olive oil and generously salt and pepper. Roast in the oven until charred. 

Let the vegetables cool for a bit before adding them to a food processor. Add the juice of a lemon or lime and a big handful of cilantro. Purée until you get the texture you like. You can always add water for a thinner salsa if you prefer. Taste for salt and pepper. Store in a jar and enjoy!