I’ve been making a lot of food recently that is inspired by foods from our neighbor 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 from @wearsmanyhats on Twitter. Truth is, I’ve made this same salsa (or something close to it) before but I’ve never bothered with listing ingredients so decided to try this version from Amy so that I can define those ingredients and share it with you! I don’t recall roasting all of the ingredients but it turned out so good it’s now going to be my go to method.
Quite frankly, my daughter Emily made this first in our 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, I have both Amy and Emily to thank…for introducing me to salsa verde and for a great recipe to have in hand. Thanks ladies!
Tomatillo Salsa Verde
(makes a bunch – about 5+ cups*)
Ingredients:
- 2 pounds tomatillos, husks removed & washed
- 6 jalapeños
- 4 garlic cloves
- 1 medium-large onion
- 2/3 cup fresh cilantro leaves
- 2 teaspoon salt
Preparation
- 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.
Recipe inspired by and Photo used with permission from She Wears Many Hats (So grateful Amy let me use her photo, I’ve searched high and low for the ones I took, to no avail, so if you find mine, with the salsa in my favorite onion soup bowl…please let me know. Thanks!)
Previous post: Raspberry Balsamic Jelly
Next post: Jalapeño Cheeseburgers with Bacon and Grilled Onions
{ 7 comments… read them below or add one }
I often make tomatillo salsa but I never thought of roasting before. I will have to try this!
I love it, but I’ve never made tomatillo salsa, so this is great, thanks for sharing.
It’s so easy…and of course, I think better than anything you could buy…so do make it sometime. And share better than I did!
I am a very big fan of tomatillo salsa verde and made some just last week. I need to make big batches and bottle it for over the winter when it’s not available..
I adore tomatillo salsa! This really looks fabulous!
It is! Luckily my almost ate the whole thing moment passed but this combined with blue corn tortillas, it was hard!
This looks fantastic. I actually ate some salsa verde today while in Ann Arbor…I guess now I can make my own. I love that photo!