We have been doing a lot of traveling and also hosting house guests this Summer, all of which I love, but there is nothing like coming home to my kitchen. I always feel like I need to find my balance after a vacation, which usually consists of sleeping in my own bed, going for a long walk and cooking. After returning home from vacation this past weekend, I found myself getting reinspired in the kitchen. We received a bag of tomatillo's in our weekly Farm Fresh to You shipment, and I was dying to try homemade roasted tomatillo salsa!
I love how the husks are so delicate, yet so protective of the tomatillo. I had never cooked with them before and was surprised to find that when you peel them back, the tomatillo's have a nice green color and the husks are sticky on the inside.
I refer to this tomatillo salsa as the "windex" condiment since it can go on nearly everything! I have always been a fan of the store bought Trader Joe's salsa verde mainly because it has great flavor so I wanted to replicate those flavors while cleaning up the ingredients.
Besides the fact that this salsa can pretty much go on anything, it is incredibly simple to make! I roasted the tomatillo's and the peppers on a sheet tray under the broiler to give it that nice color and great depth of flavor. Once you remove them from the oven, you place all (four) of the ingredients into a blender and let it work its magic.
You'll find that the final product is smooth with the perfect balance of flavors. The best part about making your own salsa, is that you can control the heat and sodium. My husband and I are total wimps when it comes to spicy foods, so I removed most of the seeds from the pepper before I put it in the blender for a more mild heat. However, if heat is your thing, the seeds add a nice kick.
If you can help yourself from going straight for the chip dunk (clearly I could barely resist), this salsa is amazing on everything from eggs for breakfast, my quinoa fajita bowls, fish taco's, salads, enchilada's and the list goes on. This versatile salsa is definitely a must try!
Salsa Verde: Roasted Tomatillo Salsa Recipe
Yields: about 1 Cup
8 ounces ( 5-6 medium) tomatillo's, husked and rinsed
1-2 serrano of jalapeno peppers, stemmed
6 sprigs fresh cilantro (this stems removed), roughly chopped
1/4 cup finely chopped onion (optional)
- Preheat a broiler
Place the tomatillos and peppers on a greased baking sheet lined with tinfoil under the broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, an additional 5 minutes until blackened and blistered.
In a blender of food processor, combine the tomatillos and peppers, including the juices from cooking. Add the cilantro and 1/4 cup of water and a pinch of salt. Blend to a course puree and pour into a serving dish. Add the chopped onion (optional) and stir into salsa and season with salt (about a 1/4 teaspoon).
*This recipe was adapted from the Food Network