Tomatillo Salsa Tip- Tomatillos taste better when they are cooked, so either cook the salsa briefly after
it is prepared, or roast the tomatillos in the oven or on a grill prior to making the salsa.!
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Grilled Tomatillo Salsa:
1 lb Tomatillos, husks removed.
1 small onion ( or ½ large one) sliced /1.4 inch thick
1-2 hot peppers, or to taste
1 clove garlic, keep peel on.
¼ cup cilantro
Toss the tomatillos, onion, hot peppers and garlic in a little vegetable oil and throw them all on the grill,
turn them occasionally until the tomatillos pop open and the onion and peppers are lightly browned.
Carefully peel the garlic clove and place all of the ingredients in a food processor or blender and puree
with the cilantro until your desired consistency, salt to taste. Place in the refrigerator to cool, this is best
eaten the next day.
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Tomatillo Chutney: This is great with pork or chicken, or it can be eaten as a salsa.
1 lb tomatillos, husks removed.
1 onion ( medium)
3 cloves garlic
1-2 hot peppers, optional or to taste
6 TBS sugar
5 TBS cider vinegar
1 tsp cinnamon
1 tsp salt
In a food processor, puree the tomatillos, onion, garlic and hot peppers. Add them to a saucepan with the
sugar, vinegar, cinnamon, and salt. Cook over medium heat and simmer until the sauce becomes thick,
about 20 minutes. This can be kept in the refrigerator for several weeks. I use this to make pork roasts or
roasted chicken in the crock pot, it is a really delicious sauce! Just put a pork roast or your chicken in the
crock pot, pour in the chutney, turn it onto low heat for 6-8 hours, or until the pork is falling apart or the
chicken is tender and almost falling off the bone. Im not a crock-pot scientist, so you will have to keep
your eye on the internal cooking temp of your meat please!
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