I’ve always eyed tomatillos with a fair bit of trepidation. Something came over me last week, however, and I brought home a bagful of these firm, beautiful tomatillos with papery husks. C was excited to be my guinea pig and I got to work.
This was made last week to top a badass 2-foot Niman Ranch skirt steak.
I marinated that in garlic, EVOO, S&P, and lime zest, grilled it hot and quick, and slathered on this super easy salsa.
C covered his eggs with it for the next few mornings. Myth: Confirmed; tomatillos are rad.
Roasted Tomatillo & Poblano Salsa
Bunch of bright green tomatillos, husks removed and washed
2 Poblanos, quartered with seeds removed
3 or 4 cloves of Garlic, smashed
1 Yellow Onion, big ass pieces
EVOO all over that shit
**Opted not to use the avocados in the photo, due to the large amount we had made. Leftovers would be around for a few days and we didn’t want funky brown avos getting all up in our salsa.
Roast everything but the limejuice and cilantro in a big pan at 400 for 15-20 minutes. Shake the pan a couple times while roasting. Remove when things have softened and are starting to brown. Scoop into a blender and let cool a bit, while you prepare a big handful of cilantro leaves and the juice of 1 lime. Blend that shit up and put it on everything, including steak.
(Then cook your greens in the same pan you just cooked the steak. Protip.)