You’ve no doubt seen green salsa (aka salsa verde) in those jars or cans lining the grocery store shelves. Or maybe you’ve seen it on the table at your favorite Mexican restaurant. You have tried it right? Right?
If you have, you know that it tastes completely different from it’s usual cohort in spicy crime: the popular tomato based red salsa (or maybe pico de gallo). It’s got an almost citrusy tang and usually doesn’t pack a sweat inducing punch of heat. It’s also got a few other flavors that maybe you can’t quite identify, but can certainly taste.
Since my garden isn’t in yet, although I’ve got my bags of chicken manure at the ready, I found these tomatillos at my favorite Latin market. Last year, I made lazy chicken tamales with some of these little green orbs plucked from my garden. I promise you’ll be seeing more recipes for tomatillos this year. I have to admit that I made this roasted tomatillo salsa recipe several times last summer and it never made it to the blog. Mostly because Craig ate it all before I could even get a chip-full of it. Forget taking a picture of it.
Fresh tomatillo salsa has a light, fresh and almost immediate flavor. It’s best served cold and is perfect for slathering (liberally) over your favorite tortilla chips. Roasted tomatillo salsa is the richer and more settled flavored of the two (even though the ingredients may be exactly the same). Think of roasted tomatillo salsa as the more worldly sister, rather than the wild child that is the fresh tomatillo salsa recipe. The roasting of the ingredients balances freshness with the sweetness of caramelization that can only come from pan roasting the ingredients. It’s not only a match made in heaven for dunking tortilla chips, but it’s also the perfect accompaniment to grilled meats or a delicious and colorful topping to a huge plate of warm loaded nachos. Or spoon this roasted salsa verde recipe liberally over a breakfast of scrambled eggs and home fries for a little south of the border pizazz. Try replacing the traditional hollandaise sauce with tomatillo salsa for a spin on the classic eggs Benedict.
A guy doing some yard work found this note recently and I think this shows that us ladies know what we want from a very early age. These seem like pretty basic wants to me. Apparently everything after the age of six, that we’re looking for in a guy, is just a bunch of add-ons.
Recipe: Roasted Tomatilla Salsa
- 1 1/2 Pounds Tomatillos (peeled, washed and quartered)
- 1 Medium Onion (peeled cut into large dice)
- 1 Serrano Chili (cut in half, cleaned with ribs and seeds removed)
- 1 Pasilla Pepper (cleaned with ribs and seeds removed cut into large dice)
- 6 Garlic Cloves (peeled) 1/4 Cup Olive Oil
- 15 Sprigs Cilantro
- Kosher Salt
- Fresh Ground Black Pepper
- Lime (optional)
- Preheat oven to 400 degrees Farenheit.
- Line a half sheet pan (with sides) with foil.
- Place first 5 ingredients on the sheet pan and drizzle with olive oil. Make sure all ingredients are thoroughly covered with oil and spread out evenly on the pan.
- Roast in oven for 30-40 minutes. The longer they roast, the sweeter the ingredients will become. Just don’t let the ingredients burn.
- Remove from oven and scrape all ingredients into the bowl of a food processor. Add in cilantro. Process until smooth.
- Add salt, pepper and fresh squeezed lime juice to taste.
You can process the salsa in a blender instead of food processor. But make sure that you leave the top vented. Blending hot foods causes expansion and if the top isn’t vented you could end up with hot salsa all over you and your kitchen.
This recipe makes around 3 cups of salsa.
Cooking time (duration): 7 Minutes
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: snack
Culinary tradition: Mexican