Gwyneth Paltrows Tomatillo Salsa Food

GWYNETH PALTROW'S TOMATILLO SALSA

Steps:

• Preheat the oven to 400°F
• Place the tomatillos, onion, garlic and jalapeño on an aluminum foil-lined baking sheet and roast for 20 minutes
• Remove the stem from the jalapeño and the skin from the garlic cloves, and blend everything in a food processor until mostly smooth
• Season with salt and let cold to room temperature
• When the salsa has cooled, add the cilantro and serve or refrigerate for up to 1 week

TOMATILLO SALSA

Steps:

• Sterilize four 8-ounce canning jars and lids (see Disclaimer).
• Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
• Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
• Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
• Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.