Here at Farmers’, we take the month of April and the beginning of May to celebrate flavors inspired by Mexico and the Southwest. Farmers’ Fiesta has been a tradition at the Market for as long as many of us can remember. Our Bakehouse makes Aztec pudding cake; our cheese cases highlight Cotija and Pepper Queso; and our produce departments feature salsa ingredients such as white onions, tomatillos, and a variety of peppers.

We’re kicking off our Farmers’ Fiesta recipes with Roasted Tomatillo Salsa! As the name suggests, this salsa verde requires you to roast the veggies before blending them up. Ky, in our Woodstock produce department, loves this technique because it “allows the sugars to caramelize and adds a little char flavor.” Use this salsa for tacos and enchiladas or simply add it to your roasted chicken or breakfast potatoes!

How to Choose and Store a Tomatillo

If you’ve never used fresh tomatillos, Reed, our Woodstock Assistant Produce Manager, has some tips. “Many people make the mistake of thinking that tomatillos should be used when they soften up like a ripe tomato,” he said. “Instead, they should be firm and crisp when you cut into them.” Although they can be stored in the refrigerator, the husks may start to mold from condensation, he added. Try putting them in a paper bag before placing them in your crisper. The bag will help absorb excess moisture.

Roasted Tomatillo Salsa

Makes about 1 cup

What You’ll Need

• 3 to 4 (or 8 ounces) medium tomatillos, husked and rinsed
• Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeño), stemmed
• 2 large garlic cloves, peeled
• 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
• 1/4 small white onion, finely chopped
  Salt

Instructions 

1. Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening, about 5 minutes or until they turn from lime green to olive.  Flip over and roast the other side. 
2. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting.
3. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
4. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.