Roasted Tomatillo and Apple Chimichurri

Roasted Tomatillo and Apple Chimichurri
Contributor
Roasted Tomatillo
J.E. Fenster

Roasted Tomatillo

Now that you’ve overcome your fear of fats, it’s time to enjoy a well-earned piece of victory. Take a slice of perfectly cooked organic, free range, grass-fed beef and drizzle it with a roasted tomatillo and apple chimichurri. Top with whatever you like (or nothing else at all!). Here, an appetizer version sits upon an ancient grains flatbread, garden fresh vegetables, pickled lotus root, red onion, and a few blue cheese crumbles

12
Servings
191
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 garlic clove, peeled and chopped
  • 1 bay leaf
  • 1 roasted poblano pepper, coarsely chopped, with the seeds left in
  • 1 fresh serrano chile, coarsely chopped, with the seeds removed (or left in for extra heat)
  • 1/3 cup finely chopped fresh Italian flat-leaf parsley
  • 1/3 cup finely chopped fresh cilantro
  • 1 tablespoons honey
  • ¼ cup finely chopped fresh oregano leaves
  • ¼ cup finely chopped fresh basil leaves
  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoons kosher salt
  • 12 ounces roasted tomatillos
  • ½ apple, peeled and finely chopped, or any similar seasonal fruit, such as Asian pear

Directions

Preheat the oven to 350 degrees F. In a baking dish, drizzle the tomatillos with olive oil and season with salt and pepper. Cook until soft and just starting to split; about 20—25 minutes. Allow to cool.

For the poblano, char under the broiler or over a gas burner. Place in a plastic bag and allow the skin to become loose. Peel the charred skin off. It’s OK for some small pieces to remain: they will add flavor.

Finely chop the items or use a food processor for all except the apple. If using a  food processor, place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos, and poblano and serrano chiles into a bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped apple. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
15g
63%
Cholesterol
6mg
2%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
25mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
19mg
3%
Selenium, Se
2µg
4%
Sodium, Na
192mg
13%
Water
23g
1%

Tomatillo Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Tomatillo Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.