Tomatillos are funny little fruits.
They're sour and bright, bright green when they are ripe. Clothed in papery skins and a sticky residue that will remind you: these are not green tomatoes.
What are these little guys all about? Happy to be eaten raw and tangy, tomatillos will bite back. (Try these yummy tostadas from Cookie + Kate, one of my favorite fellow food bloggers, and you will wonder why you never did before.)
But roasted and caramelized, the color softens and the sourness of these tiny fruits is mellowed to a subtle tang. Salsa bedfellows onion, garlic, and jalapenos all relax and sweeten up in the oven, too. It's the recipe for a perfect sweet-tart-spicy salsa.
It's an oven-to-food-processor recipe. No tiresome seeding and chopping tomatoes for pico de gallo, for example. This is a smoother, saucier salsa that won't take long to prepare. It's great with chips or reserved for use in recipes such as chicken enchiladas or breakfast burritos or pork-stuffed poblano peppers. Are you hungry yet?
Coronas ready? Chips on hand? You're half way there. The recipe for homemade salsa follows.