Skip to main content

Roasted Tomatillos: A Burst of Tangy Flavor

Tomatillos

This recipe unlocks the vibrant, slightly tart flavor of tomatillos through the magic of roasting. Roasting mellows their acidity and brings out a subtle sweetness, making them incredibly versatile for use in salsas, sauces, soups, and more. This is a simple, healthy, and delicious way to enjoy this unique ingredient.

Cuisine Type: International (Mexican-inspired)

Dietary Preferences: Healthy, Vegetarian, Vegan, Gluten-Free

Yields: Approximately 2 cups roasted tomatillos

Prep time: 10 minutes

Cook time: 25-30 minutes

Estimated Nutritional Information (per 1/4 cup serving):

* Calories: 25

* Protein: 1g

* Carbs: 5g

* Fat: 0.5g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Ingredients:

* 1 pound (about 12-15) fresh tomatillos, husks removed

* 1 tablespoon olive oil

* 1/2 teaspoon kosher salt

* 1/4 teaspoon black pepper

* 1 clove garlic, minced (optional, but recommended)

* 1/4 teaspoon cumin (optional, for added depth of flavor)

Equipment:

* Baking sheet

* Parchment paper (optional, for easier cleanup)

* Large bowl

Instructions:

1. Prepare the Tomatillos:

* Preheat your oven to 400°F (200°C).

* Remove the papery husks from the tomatillos.

* Wash the tomatillos thoroughly under warm water. Tomatillos often have a sticky residue; scrub gently to remove it.

* Dry the tomatillos well with a clean kitchen towel or paper towels.

* Cut the tomatillos in half (or quarter if they are very large).

2. Season the Tomatillos:

* In a large bowl, combine the halved/quartered tomatillos, olive oil, salt, pepper, minced garlic (if using), and cumin (if using).

* Toss well to ensure the tomatillos are evenly coated with the oil and seasonings.

3. Roast the Tomatillos:

* Line a baking sheet with parchment paper (optional, but it makes cleanup easier).

* Spread the seasoned tomatillos in a single layer on the prepared baking sheet, cut-side up. Avoid overcrowding the pan, as this will steam the tomatillos instead of roasting them. If necessary, use two baking sheets.

* Roast in the preheated oven for 25-30 minutes, or until the tomatillos are softened, slightly browned, and have begun to blister. Turn them halfway through for even roasting.

4. Cool and Use:

* Remove the baking sheet from the oven and let the roasted tomatillos cool slightly.

* Once cooled, transfer the roasted tomatillos to a blender or food processor. Pulse until you reach your desired consistency for salsa or sauce. Alternatively, you can roughly chop them for a chunkier texture.

* Use immediately or store in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions:

* Salsa Verde: Blend the roasted tomatillos with onion, cilantro, jalapeño, and lime juice for a classic salsa verde.

* Sauce for Enchiladas or Tacos: Use the roasted tomatillos as a base for a delicious green sauce to smother enchiladas or tacos. Add chicken broth or vegetable broth to thin it out if needed.

* Soup Base: Add roasted tomatillos to your favorite soup recipe for a tangy and flavorful twist. They pair well with chicken, pork, or vegetable-based soups.

* Grilled Meats or Vegetables: Serve as a side or topping for grilled chicken, pork, fish, or vegetables.

* Eggs: Spoon roasted tomatillos over scrambled eggs, omelets, or breakfast burritos.

* Chilaquiles: Use the roasted tomatillos as the base for the sauce for chilaquiles.

* Pizza Topping: Use as a pizza topping for a tangy and unique flavor.

Chef's Notes:

* Spice Level: Adjust the amount of black pepper or add a pinch of cayenne pepper for a spicier flavor. You can also add a finely chopped jalapeño to the roasting pan.

* Sweetness: If you prefer a sweeter flavor, add a drizzle of honey or agave nectar to the tomatillos before roasting.

* Storage: Roasted tomatillos can be frozen for up to 3 months. Thaw in the refrigerator before using.

* Don't discard the juices: The juices released during roasting are packed with flavor. Add them to your salsa or sauce!

* Roasting time can vary: Depending on the size of your tomatillos and your oven, the roasting time may need to be adjusted. Keep an eye on them and roast until they are softened and slightly browned.

* Smoky Flavor: For an even deeper flavor, try grilling the tomatillos before roasting.

Enjoy the versatile and delicious flavor of roasted tomatillos!

Comments

Post a Comment

Popular posts from this blog

My Tex-Mex Meatloaf

Tex-Mex Meatloaf My Tex-Mex Meatloaf Ingredients:  1 lb. ground sirloin meat 1 lb. ground sausage 2 slices of toasted white or wheat bread finely crumbled or 1 cup croutons crushed * 1 - 4.5 oz. can diced mild green chilies 1 med. sweet yellow onion chopped 8 oz. shredded or small cubes of medium cheddar cheese or co-jack cheese (reserve 1/2) 1/2 c. medium salsa (or hot if you like it extra spicy) 1 egg slightly beaten 3 cloves of garlic pressed or crushed 2 tsp. chili powder 1 tsp. ground cumin 2 tsp. dried oregano 1/2 cup of fresh chopped cilantro 1 tsp. sea salt Preheat your oven to 350 degrees. Mix all the ingredients together except 1/2 the cheese set aside. Make sure it is all blended together. Form it in a large loaf pan or any pan that will fit your meatloaf and still gives it room to release the fluids around it without spilling over. You can even use a cast iron skillet and make it round instead of loaf shaped. Cook for 1.5 - 2.0 hours. Check after 1.5 hours to see if don...
Post a Comment
Read more

My Mother's Handwritten Recipes

Handwritten Recipe laser-engraved on Maple wood New Orleans Style Bread Pudding  Dilled Potato Salad Chicken Noodle Strudel
Post a Comment
Read more

Morning Strawberry Protein Shake

Garden Strawberries So, I like strawberries, and it is the season for all of us back yard growers to start picking! I downsized my plot of plants, but I still have some to pick periodically as they ripen.  The local farms should be ready for the "you pick deals" from June - mid July now! There are quite a few growers in the PNW to choose from. A local favorite is the  Biringer Farm , you can check out their website for more information.  After, of course, the morning coffee, I will make my breakfast shake. It consists of one cup of unsweetened almond milk, unsweetened coconut milk, or unsweetened oat milk. Normally when watching calories, I will opt for almond or coconut milk. I also like at times to mix all three to make one full cup!  I will add one scoop of whey, my morning vitamin, and one cup of frozen strawberries. Sometimes I will add a frozen banana or frozen blueberries. My favorite is just using strawberries. I blend this for about a minute to make sure eve...
Post a Comment
Read more