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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!

CSA Info SheetDecember 20th, 2018

    Season’s Bounty Farm & CSA A Summer’s Supply of Fresh Vegetables   Spring will be here soon, so here is the info sheet with all the details for the upcoming 2019 v

Fresh From the FarmDecember 20th, 2018

  Here is a list of some of the restaurants and other locations we sell to: Local Chop & Grill House Bella Luna  A Bowl of Good The Little Grill Friendly City Food Coop Wood's Edge Farm

Market pageDecember 20th, 2018

We sell our produce, flowers and meat Saturday mornings at the Harrisonburg Farmers Market located in the Turner Pavilion, downtown Harrisonburg  at 228 South Liberty Street.

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