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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!
Farm News

More apples are on their way! Today, you can choose between a few varieties. We hope you enjoy! Corn will be coming again in a month!

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Summer is in full swing! A STONE CHURCH ACRES gift card is the perfect gift to give for that summer celebration.

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Week 11 (8/17 - 8/18) - To view this weeks CSA newsletter click here.

If you have any question or are still interested in joining this season, you can call Diane Varner at 925-366-4521.

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