The tomatillos in my garden are growing like wildfire. So, I’m trying to come up with some new sauces. This Tomatillo Sauce is Chunky & Colorful. Really pretty. Tangy, and a little sweet because the shallot and garlic are roasted.
Roasted Tomatillo Salsa
1 clove garlic, peeled
1 large shallot, peeled and root end cut off
1 pound tomatillos, husked and rinsed
1/2 large red onion
1 red Anaheim chile, seeded and chopped
¼ cup cilantro
1 teaspoon salt, plus more to season
1 teaspoon honey
1 teaspoon olive oil
1/4 cup water
Place shallot and garlic clove in a square of aluminum foil, drizzle with a little olive oil and sprinkle with pinch of salt. Wrap foil around the shallot and garlic to form a packet. Place packet in a 350 degree oven (toaster oven works well for this) for 45 minutes until shallot and garlic are softened.
Meanwhile, preheat the broiler. Line a baking sheet with aluminum foil. Place the tomatillos and the red onion in a single layer on the baking sheet. Broil until darkened and softened on one side, about 10 minutes. Turn veggies over and continue to broil the other side for approximately 10 more minutes. Let cool completely. Place the roasted veggies and any juice that has accumulated in a food processor or blender.
Add the chili pepper, roasted shallot and garlic, and pulse a few times to puree. Add cilantro, salt, honey, olive oil, and water to the tomatillo mixture in the food processor. Pulse a few more times until salsa has reached the desired consistency and chunkiness. If the salsa is too thick, add up to ¼ cup more water.