Fresh Tomatillo Salsa

My garden tomatillo supply is starting to dwindle down, as are the days of summer.  And my family was very adamant that I share my Fresh Tomatillo Salsa recipe.  It is very easy, quick, and so good!!  I have made this on several of our annual trips to Cabo San Lucas, Mexico, and the bellboys at the Finnistera Resort say that it is very good.  So if the locals south of the border say it's good, then it must be good.  I usually make up several large batches during the summer, and freeze it in bags - that way I have it during the winter for my pork chili verde, chicken chili verde, green chili over eggs, green chili hamburgers, etc., etc...  My family loves to just eat it straight out of the bowl with tortilla chips.  I serve it at gatherings quite a bit and everyone loves it, (it goes fast), and there's no added preservatives or fats.   I don't have measurements, (since I do this all by sight).  So follow along. and adapt the recipe to your family's taste.

First get your broiler turned on, so it's nice and hot!!  (You can also do this outside on the grill, but it seems to take longer to roast the vegetables.)

You will need the following items:
tomatillos
onions (equal to the amount of tomatillos)
garlic (I always say the more, the better)
peppers (Anaheim, jalapeno, whatever you can get!!)
cilantro
limes
sea salt

 Remove the husk and wash the tomatillos.  I like to use lukewarm water and wash mine 3 times to make sure that I get all the oil off.  Then drain off the water and let air dry as you chop the other vegetables.  If you have very large tomatillos, you will want to cut them in half, so they roast faster.

 Wash and seed your peppers.  This helps remove all the excess heat.  I don't like a lot of heat, (my husband says the hotter, the better).  I like to be mindful of others who might be eating the salsa.  So I use only 1 or 1 1/2 jalapeno peppers and more of the milder Anaheim and other peppers, (a tip to help remove the seeds - I cut off the top, slice the pepper lengthwise, then use a teaspoon and slide it down the inside of the pepper to remove the seeds and membrane.  That way I'm not getting it all over my hands).

Peel and rough chop your onion to the same size as the tomatillo that you are using.

Peel your garlic, I usually use a whole head.  Just leave the cloves whole.

Now just put everything on a low rimmed baking sheet.  (You DON'T need to spray the pan!).  Now put the vegetables under the broiler.

If your going to do this outside on the grill, make sure you have one of these nifty roasting pans.  It allows the vegetables to roast, and not fall through your grill.  They are very cheap, and you can use them multiple times.

After about 8 - 10 minutes you will notice a nice browning starting to develop.  The more, the better!!  This is where all the flavor comes from.  Stir your vegetables and continue under the broiler until the other side looks like this.

OK, it's been another 8 minutes, and both side of our vegetables are nicely browned, and cooling on a rack for about 15 minutes.  You will notice that your baking sheet has also developed some juices - that's OK, we're going to use those in our salsa.  Remember, we're going for natural flavor.

Now the hard part is done.

NOW just put all your vegetables and the juices in the blender, and LOTS of cilantro.  The more the better.  For this one baking sheet of vegetables I am using almost 2 handfuls of cilantro.  Use the whole thing, stems and all, (there's flavor in the stems, and it will all breakdown in the blender).

OK - now just blend it all up for about 2 - 4 minutes.

 It will breakdown and form your salsa

See - MAGIC!

 Now pour into a bowl.  I like to use a large bowl, so I have room to stir and work.

Time to squeeze some fresh limes to make the flavors POP!!  For this amount, I am going to use 2 limes.  If you want, you can start with 1 and always add another, if needed.

Next add the "SEA SALT".  I swear, this is the secret!!  There's just something about this stuff that makes it taste so much better than table salt.  For this amount, I am going to add 2 Tablespoons.

Stir everything very well.  Get it all mixed up well.

Now taste it!!  Does it need more lime juice?  Does it need more salt?   Have someone else taste it.  Do they think it needs more salt or lime?  This is where family preference come in.  When you get it where you want to be - THAT'S IT!!

Pour it into a small serving bowl, grab some chips and ENJOY.  Or brown your pork, add the salsa, and spoon it on your tortillas, (yummy dinner).

If you bag it and freeze it, it will still taste just as fresh as it does when you made it.

So, there you go, Fresh Tomatillo Salsa.