Fresh tomatillos are similar in taste to green tomatoes—tangy with a hint of sweetness. Jalapeños can be tricky: sometimes they’re hot, sometimes they just taste like bell peppers. So, take a tiny bite out of the pepper and see what it’s like. If you’d prefer, omit the fresh jalapeño and use a store-bought pickled jalapeño (from a jar and predictably hot) instead. As for the tomatillos, the condition of the husk is often a good indicator when selecting tomatillos. If the husk is dry or shriveled, then the fruit is probably not in good condition. Select tomatillos that have an intact, tight-fitting, light brown husk. If you peel back a small part of the husk, the fruit should be firm and free of blemishes.
Ingredients (Makes 2 cups)
- 1 pound tomatillos
- 1 small onion, quartered
- 3 garlic cloves, skin on
- 1 jalapeño pepper
- 1 tablespoon olive oil
- 1⁄3 cup packed fresh flat-leaf parsley leaves
- 1⁄3 cup packed fresh cilantro leaves and tender stems
- 1 teaspoon ground coriander
- 1⁄2 teaspoon coarse (kosher) salt
- Prep Time: 10m
- Cook Time: 15m
Preheat the oven to 450ºF.
Remove the papery husks from the tomatillos and discard. Rinse the tomatillos.
Place the tomatillos, onion, garlic, and jalapeno on a small rimmed baking sheet and drizzle with the oil. Roast for 15 minutes, shaking the pan occasionally until the tomatillos are browned and tender.
Peel the garlic. Stem and halve the jalapeno; with a spoon or a paring knife, remove the seeds if you like your salsa mild. Cut the jalapeno into thick strips.
In the food processor, combine the parsley and cilantro and pulse until coarsely chopped. Add the tomatillos, onion, garlic, jalapeno, coriander, and salt and pulse until coarsely chopped. To store, transfer to a container, cover, and refrigerate up to 3 days.
This recipe can be found in our Beekman 1802 Heirloom Vegetable Cookbook.