Roasted Tomatillo Salsa Verde


3 medium tomatillos, husked

1 small tomato, diced

1/2 cup red onion, finely chopped

1/4 cup chopped cilantro

1 medium jalapeno pepper chopped

1 fresh lime, juiced

1 clove garlic, minced

1 Tablespoon chopped fresh oregano

1 teaspoon salt

1 Tablespoon Agave Nectar, sugar or honey can be used instead.

1 pinch teaspoon ground cumin

1 pinch crushed black peppercorns



Roast or grill your tomatillos until softened and charred on the outside. Toss them in a food processor with all other ingredients and pulse until combined and desired consistency. (You can skip that step if you want a chunky salsa.) This is a very versatile ingredient, it can be served simply with tortilla chips or used to braise meats or in a burrito. Goes great with pork, chicken, or fish. Green tomatoes can also be used instead of tomatillos. I encourage you to make it your own and tweak the recipe as you’d like, try different peppers or hot sauces, or try cooking the ingredients together before chilling. 



Adrian Baldwin, NAPA Wood Fired Pizzeria


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