Slow roasted tomatillos provide a tasty variation to my standard salsa verde recipe. This tomatillo salsa has a deep, rich flavor, a creamy texture and a tangy bite that makes it perfect for dipping salty chips and smothering your favorite burro.
ROASTED TOMATILLO SALSA RECIPE
6 Tomatillos – split in half across the poles
1 Poblano chile – seeded and split in half
1 tablespoon of extra virgin olive oil
1 tablespoon of finely chopped garlic
1 tablespoon of dried oregano
1 teaspoon of salt
½ teaspoon of black pepper
1 cup vegetable stock
METHOD
Preheat your oven to 250 degrees Fahrenheit.
Line a cookie sheet with aluminum foil and place the tomatillos and poblano on the sheet. Carefully drizzle or brush the olive oil over the surface of the tomatillos and chile. Sprinkle the garlic, oregano, salt, and pepper over the tomatillos and chile, and place them in the oven.
Bake them for two to three hours until they have dried up a bit.
Combine all of the tomatillos, chile, and vegetable stock in the bowl of a food processor or blender, and puree until smooth.
