I just made a batch delicious roasted tomatillo salsa that’s perfect for my upcoming chicken chili recipe! I actually grew these tomatillos in my garden sort of by accident – I hadn’t planned on them, but they surprised me with a bumper crop. They’ve become a happy addition, and I’m excited to share how they bring a little homegrown flavor to this salsa!
1️⃣ Start by prepping the tomatillos: remove the husks and give them a good rinse to get rid of that sticky coating.
2️⃣ For roasting, lay them on a baking sheet with some onion pieces and minced garlic (or whole cloves if that’s your style).
3️⃣ Pop them in the oven at 400°F for about 15-20 minutes on a high rack until they’re nice and soft with a bit of char.
4️⃣ Once they’re roasted, blend them up with the onions and garlic. Add a pinch of salt, a handful of cilantro, and a squeeze of lime juice to bring out that fresh, zesty flavor. You can keep it smooth or leave it chunky if you like a little texture. Give it a taste, adjust the seasoning, and if you’re feeling adventurous, toss in a jalapeño for a bit of heat.
This salsa is perfect with chips, over tacos, or stirred into chili, like the chicken chili I’ll be sharing soon. It’s such a simple recipe, but the garden-fresh tomatillos really make it special!
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