While we didn’t expect to take a hiatus, sometimes life happens, and your normal routine goes out the window. Plus, having a house takes up your weekends, if you didn’t know. While we’ve been busy, cooking has taken a backseat. Hello, cereal for dinner. But I’m trying to consciously come back, especially since we’re getting ready for a bounty of fresh foods and great grilling and eating weather! In fact, with Cinco de Mayo around the corner, I figured it was a good kick in the pants to try a new Mexican recipe – roasted tomatillo salsa verde, aka green salsa.
Making your own salsa from scratch is surprisingly easy, and it tastes much better than what you can get in a jar. There are so many different types of salsa – spicy, sweet, red, green, or whatever your mouth desires. While my favorite is sweet (think mango or peach), I ventured out of my comfort zone and decided to try out a spicy green version, using a new ingredient – tomatillos. I love saying that word.
Tomatillos come in a papery outer shell and are a bit sticky underneath. They look like little babies, unripe tomatoes. Super cute. Take your tomatillos and add spices (jalapeños or habaneros), aromatics (garlic, onion), and some more green (cilantro), and you have a tasty appetizer to share with friends. Or you can do what I did and use it to make green enchiladas. Go try this out!
Roasted Tomatillo Salsa Verde
Making your own Roasted Tomatillo Salsa Verde from scratch is surprisingly easy, and it tastes much better than what you can get in a jar.
Prep Time: 22 minutes
Cook Time: 10 minutes
Total Time: 32 minutes
Yield: 4-6 servings
Ingredients
- 1/2 pound tomatillos (about 4-5), husked and rinsed
- 2 jalapeños
- 1 yellow pepper
- 2 large garlic cloves
- 1/2 cup cilantro
- 1/2 red onion
- 1/4 cup water
- Salt
- juice of 1/2 a lime
Instructions
- Peel the husks off the tomatillos. Rinse in warm water to remove the sticky coating.
- In a large roasting pan, place the tomatillos, jalapeños, and garlic cloves.
- Turn on the broiler.
- Broil until the skins turn black and blister, turning to get all sides.
- Allow to cool, then cut the peppers to de-seed.
- Add tomatillos, peppers, garlic, cilantro, red onion, and water to a food processor. Process until a puree is formed.
- Sprinkle with salt, and transfer to a serving bowl. Stir in lime juice. Serve immediately.
