Roasted Tomatillo Salsa Verde
You might remember these babies that I bought yesterday at the Latino market.
Tomatillos. Commonly referred to as green tomatoes, their flavor is actually quite different and lends a bright, tart flavor to many latin green sauces. You might see them in supermarkets still in their papery husks.
I have been wanting to make a Salsa Verde for quite awhile. Until now, I’ve always bought that jar in the jarred salsa section of the supermarket.
Today I made my first attempt, and I think it’s pretty doggone-good. In fact, it was more than good. Served up warm with some tortilla chips? It was wonderful! And the process was pretty simple from start to finish. Roast up some veggies, toss them into the food processor, add some spices, and that’s it! Look how simple this was.
Preheat your oven to 450º F.
Yes that’s very hot, but we really want to kind of char the veggies, or roast them on a very hot temperature.
So, take your tomatillos and cut them all in half.
Drizzle about one-fourth of a cup of olive oil on a lined baking sheet and place all your tomatillos cut side down right onto the baking sheet.
Also cut one jalepeno, and one poblano pepper in half. Remove the seeds, ribs and stem from the pablano.
DON’T peel 4 cloves of garlic and cut in half one medium-size onion. Place all of this onto your baking sheet cut side down with your tomatillos. Smoosh them all around in the olive oil and then place your pan into your very hot oven.
I like the word smoosh. I don’t know why.
Check them at about 15 minutes. Mine took right around 20 minutes and this is what they looked like when they came out. Squeeze the garlic out of their skins.
Dump the whole pan right into your food processor, juice, olive oil and all.
Add in a handful of cilantro, about one-half of a cup.
Now add in your spices. Add one-half of a teaspoon of salt and cumin. Add in one-fourth of a teaspoon of sugar and pepper. I always add just a teeny bit of sugar to my salsa. You can’t really taste it, it just does something wonderful to the vegetables.
Oops! I almost forgot – squeeze in about a tablespoon and a half of lime juice. I used one-half of a pretty good size lime.
Give it another whir and then pour it into a serving dish while it’s still warm.
Garnish with a bit of cilantro.
Now quick, before anyone knows it’s finished, get a little bowl for yourself, and immediately dig in with some tortilla chips.
Good stuff I tell ya…good stuff!
Katie of dishinanddishes.com