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I made this for friends last weekend and they featured it in their newsletter this week. They run a CSA here in Elmore (http://www.sharedlegacyfarms.com" onclick="window.open(this.href);return false; - new website coming soon )

It was FAR better than I imagined it would be. The hot version was delicious!! The mild version was OK, but people who don't like it hot said it was really fabulous too.

This recipe is for about the amount that is in one of those little GladWare containers. I used 3 jalapenos in the mild version and 2 rocoto chiles in the hot version.

6-7 Verde Grande tomatillos (probably would be about doubled with "normal" sized tomatillos)
1 small sweet onion
2-4 jalapeno or other thick-walled chiles depending on your tastes
2 cloves garlic
1 tbs honey
1 tsp salt
1/2 tsp ground cumin
1 handfull (probably about a 1/2 cup) fresh cilantro

Roast quartered and separated onion pieces, whole chiles, whole peeled (de-husked) tomatillos, and peeled garlic on an aluminum foil lined cookie sheet at 400 degrees for 10 minutes, turn pieces over and roast for 10 more minutes.

Let roasted items cool and then add to food processor. Process lightly and then add honey, cumin and cilantro. Process to desired consistency, transfer to serving/storage container and stir in salt. Enjoy with good friends!

This year was a first for me trying things with tomatillos. Did the salsa from an almost identical recipe i got from ---GASP---a CSA. I twas truly awe inspiring and gone very quickly. Just put together a less satisfying batch last night - too much heat and not enough other stuff. Tonight I add more other stuff. the tomatillos are nice because it makes the salsa thcik, rather than real juicy.

G:

Thanks for posting.

Am I correct in that I could skip the food processor and serve this as more of a relish?

1987alum wrote:G:

Thanks for posting.

Am I correct in that I could skip the food processor and serve this as more of a relish?

Once you roast everything they tend to get a bit mushy (especially the tomatillos). I guess you could just let everything cool completey down and then coarsely chop it up as a relish, but personally, I'd prefer to lightly food process it (faster, and it still is nice and chunky).

It's best after it's set for a day also... the flavor all blend nicely then....