As I mention in the recipe portion…no, this isn’t AIP compliant. During the strict elimination phase, tomatillos, jalapenos and serranos all being nightshades are a no no. However, if you have reintroduced, or you are following more Paleo/Whole30, then, this is so wonderful and simple. Plus, as an added bonus, it doesn’t contain all the junk they add when buying the canned versions.
This works great as a salsa, as a marinade, dressing, or mixed in some smashed avocados (which makes for a good dip or spread instead of mayo). Whatever tickles your fancy-this was a huge family hit over some pulled pork.
So, no...this isn't AIP compliant during the strict elimination phase, but, if you have successfully reintroduced peppers, this is so simple and delicious AND even better, it doesn't contain all that junk that the canned and jar versions do.
- 2 lbs tomatillos
- 8 cloves garlic, unpeeled I love garlic, so, adjust to personal taste
- 2 jalapenos seeds removed and chopped, again, if you like spice add more to your taste
- 2 Serrano, Anaheim or Poblano peppers, whole this is optional, I used Serrano and loved the flavor it added
- 1 bunch cilantro, chopped
Remove the husks from the tomatillos and rinse them well.
Cut tomatillos in half and place them, cut side down, on a baking sheet. Toss in the unpeeled garlic cloves and any other peppers you may have added.
Broil for 7-10 minutes on high, until the tomatillo skins begin to blacken, lightly. During this time, you will want to turn your (Serrano, Anaheim or Pablano) peppers so that they roast on all sides, this will make taking the skins off easy.
Once cool enough to handle, toss tomatillos in the blender, skins and all. Then, skin your other peppers, slice in half, remove seeds and toss in the blender. Peel garlic, toss those in the blender as well.
Blend until smooth. At this point, taste and add salt if necessary, I have found that most times, I don't need it at all. Enjoy!!