Here is Day 3 of Tomato Week. I decided to pair the tomato with a fruit that sounds a lot like a tomato called tomatillo. These tart little green fruits come with a papery skin that needs to be peeled off before you can use it.
I decided to roast all the vegetables and only added a little salt and cumin to the final dish. This means all you get here is the roasted vegetables and all their glory. We ate this salsa with tacos and woooohoo.. they were spicy because I added a lot of serrano chilies. They were some of the best tacos I have ever eaten.
1 1/2 lbs cleaned tomatillos (quartered)
1lb sweet tomatoes (I picked yellow)
4-8 serrano chilies (to taste)
6-10 cloves of garlic (depending on size)
1 medium onion cut into chunks
salt and black pepper to taste
2-3Tbs canola oil
1/2 tsp cumin powder
2-3 Tbs water
salt to taste
Prep vegetables for roasting.
Roast in a 375 degree oven for 1 hour.
Place all roasted vegetables, cumin and water into food processor. Blend to your desired texture.. either chunky or smooth. Add salt to taste. If you like you can add some lime juice as well. Serve at room temperature or chilled with chips or on tacos. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.