I’ve been making a lot of food recently that is inspired by foods from our neighbor down south, Mexico. Maybe it’s because I love an icy cold margarita on warm evenings that has me making dishes to serve with them; I do have my priorities on straight! I love this tomatillo salsa, a wonderful grilled corn salsa and this amazing rice with a cilantro/serrano sauce too.!
I had some tomatillos on the counter when I saw a post for Tomato Salsa Verde on Twitter. Great reminder! I’ve made this same salsa or something very close to it for years; I typically just don’t really pay attention to what I throw in. So, I’ve never bothered with listing ingredients and decided the time had come to define it better and share it with you! I’ve made it both with and without roasting the ingredients…and you can imagine, roasting really is better!
Quite frankly, my daughter Emily first made this salsa when she was home several years ago and it was the first time I had ever seen a tomatillo; not sure where she had picked it up in her travels to Australia via Nebraska and some time in Connecticut, but I’m glad she did! She is sort of a tomatillo nut actually and has posted another recipe on her blog that uses a version of this salsa for a chicken dish she calls Tomatillo Chicken; try it too! (I take no responsibility for her lack of blogging though; I guess if Mom can build can setup a professional blog for you…it’s no big deal! Seems she is also writing a book; so now she’s the Singing Culinista Author!).
Anyway, thanks to Emily I now have this salsa verde ready and a great recipe on hand to share. Thanks sweetie!
Tomatillo Salsa Verde
- 2 pounds tomatillos, husks removed & washed
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion
- 2/3 cup fresh cilantro leaves
- 2 teaspoon salt
- Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
- Peel the garlic, remove the seeds and rough chop the jalapeño, and peel and chop the onion.
- In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.
- I processed about half at a time and then blended everything together in a big bowl.