Yes! Purple tomatillos and they make the prettiest salsa. I was so excited last week to find purple tomatillos by Hedge Family Farm on the High Country Food Hub. To me, they are a little sweeter than their green cousins. Of course green tomatillos work for this recipe. All the ingredients (except lime) in this recipe were purchased from a local farm via the food hub. I just love having access to it here. Get this recipe in a bowl, whip up some margs or ranch water, head out to the deck and enjoy.
- 3 pounds tomatillos (husks removed, rinsed)
- ½ medium red onion (use white or even green for green tomatillos)
- 1 jalapeno
- 2-4 cloves garlic peeled and smashed
- ½ cup cilantro
- Juice of lime
- salt & pepper to taste
- Honey (only if it’s a bit tart)
Once the tomatillos are husked place them on a baking sheet and roast or broil for 10 minutes until they get a little charred and blister a bit. During that time, you can also roast the onion, jalapeno and garlic in a separate pan at the same time until charred or you can grill or sear in a skillet. You just want them to get a little color, yet stay fresh and crisp.
Once the tomatillos and veggies have that toasty look, drop them in your blender or food processor and pulse them until nearly your desired consistence. Add the cilanto and lime juice and give it another pulse or two. Less if you want it chunky, more if you like it less chunky. (Are we still saying chunky?). Add salt and pepper, hot sauce and more lime or cilantro if you need it. If you’re using green tomatillos and they’re tart, a drizzle of honey could balance it out. Serve with excellent chips.
If you make this recipe, let me know, give me a shout on social media. That’s where you’ll find me more often than on this keyboard. Enjoy!