At my school, we have a farm that produces a variety of foods and breeds many different animals. Many of the products of the farm become food we have in our cafetaria and a staple of the farm is the tomatillo salsa. In the school, it is blended with a variety of ingredients to dull the tanginess of tomatillo and infuse a char flavor. At home, we decided to showcase the flavor of tomatillos instead of hiding it to complement the other flavors of classic Mexican Meal.
- 5-6 medium sized tomatillos
- 1 spring onions/scallions
- 1 shallot
- 3 cloves of garlic
- 1/2 deseeded Jalapeno (keep seeds for spice if wanted)
- 1/4 cup cilantro
- Peel the skin of the tomatillos and wash until not sticky
- Place all ingredients except on foil-lined oven tray and broil for 5 minutes. Pour 1 tablespoons of olive oil evenly over all ingredients on the tray.
- After 5 minutes, turn off oven but leave ingredients in the oven for 10 minutes
- In a vitamix or blender, place broiled ingredients, cilantro and 3/4 teaspoon of salt and pepper
- Blend ingredients until salsa consistency, should be little bit grainy but not too chunky and not liquefied
Some of the toppings we used were vegan chorizo and a medley of grilled vegetables (bell pepper, mushroom, onions). We also added a creamy coleslaw and vegan chicken strips.