Roasted Tomatillo Salsa

Happy New Year 2012 my lovelies! I'm mostly posting out of posterity to 2011 fresh and seasonal produce.  I made this salsa, with the last of the tomatillos of the season in December.  Most common tomatillos are about the size of a ping pong ball with a loose husk, a type grown commercially in Mexico, the American Southwest and India. Lucky for me and others in California, local farmer such as Mr. Ledesma at farmers market in Oakland, had these lovely beauties very late, and I could not not resist. He was gracious enough to remind me of how to make the Mexican salsa that goes great on chicken enchiladas, tamales, or simply as salsa for dipping those blue chip corn tortillas from Berkeley Bowl West.

Ingredients for Salsa: 

1 pound of tomatillos

1 serrano chile

1/4 white onion

1/2 cup of  cilantro 

2 garlic cloves 

1 tablespoon of lemon juice

1 teaspoon of oregano

Salt 

Preheat your oven to 400 degrees.  Peal the husks from fruit, which are easily composted. Slice tomatillos in halves. Place cut halves on baking tray and bake for 15 minutes. Next, chop onion, and cilantro, and serrano chile. If you want a milder salsa, take out seeds of serrano chile and only use half.  Place roasted tomatillos in blender or food processor. Add onion, cilantro, garlic, lemon juice and oregano and a pinch of salt. Flash blend, till you have a perfect salsa consistency. 

Enjoy with family and friends!