Homemade Salsa Verde with Grilled Chicken and Roma Tomatoes

So in the CSA share I was lucky enough to get this week, I received 5 tomatillos. 

I have NEVER done anything with tomatillos, other than enjoy them in green salsa (salsa verde).   However, I normally don't like the garlic and onions in the store versions....and when I go to a restaurant I have no control over the heat and you know I like to be in control!

So... I googled!

And all the recipes I found had sugar added - really??!! Again!!! AND they were for some crazy amount of tomatillos (like 1.5 pounds!!) - I only have 5.

So I took what I found and decided to make it without sugar.   And without garlic, onions or hot peppers.

So basically it was roasted tomatillos, lime juice and cilantro.   I will tell you that this is more sour than the store bought and the restaurant - whether it was because I added more lime juice than I should have or if it was because I left out the sugar.  

First, peel the husks from your tomatillos.  Rinse them well under water and slice the fruit in half.  Place them cut sides down on aluminum foil.  Broil for about 8 minutes.  I did this in my toaster oven so I didn't have to heat up the house with the oven.

*did you know that the best tasting tomatillos are the smaller ones - about ping pong ball size?   The larger ones are harder, tougher and not as sweet.

Add the roasted tomatillos (skin and all) to your food processor.

Next is the lime juice and the cilantro.   I used a whole lime and a small bunch of cilantro leaves.  I pulled them off the stems.

Whirl all this green goodness in the food processor.  You don't need a mighty food processor - this is the cheap-o Black Friday special from WalMart.  It cost a whopping $3.88 and has been amazing for the last three years!  

Grill your chicken and tomatoes - I used my George Foreman Grill - and basted both with the salsa verde while it was grilling.  

Yum!!