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Roasted Tomatillo Salsa

1 1/2 pounds fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsley chopped
2 teaspoons coarse salt


Preheat broiler.

Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.

Salsa can be made 1 day ahead and chilled, covered.

Makes about 3 cups.

Gourmet
November 1999

*One of the salsas entered in salsafest 2006 was the result of this recipe, courtesy of The Waters/Meyer family. It was great!
Spring Plant-a-Palooza!

3 Days! April 27 (10-3), April 28 (1-5) and April 28 (10-2)

Looking for the perfect heirloom tomato for your garden or an unusual herb? Come up to the Farm and pick out plants for your garden! We will offer a wide assortment of Certified Organic transplants including heirloom and hard-to-find varieties. There will be hundreds of plants available: tomatoes, tomatillos, peppers - hot and sweet, eggplant, herbs plus ginger and turmeric plants. The farm also will sell farm-grown blackberry and black raspberry plants along with veggie starts such as kale, lettuce and swiss chard. In addition to plants, we will also have organic soil amendments to keep your plants healthy and productive.

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