It been a while!!! I was so not hoping to say that, at least not so soon! Between my parents visiting, travelling and accidentally deleting recipes pictures I had took, I guess my blog took a back seat. Summer is about to end and I am trying to soak up every last bit of it, savor the gorgeous summer produce while it lasts…So lets just leave the reasons behind and focus on another salsa recipe. You bet I am on Salsa Roll here!
There is nothing so comforting and promising than a bowl of dip and a plateful of chips, at least to me it seems so! I love to snack, heck I snack more often than even my regular meals. Or if I can snack every few hours than who needs lunches and dinners?? Well, I may be exaggerating a bit but honestly that is how I feel, especially in the summer, the end of summer! (sighhhhh)
Tomatillo (to·ma·til·lo) Salsa!
Also known as the Mexican husk tomato, has that paper-like husk and bright green color. The more green the husk, the fresher is the Tomatillo, So keep that in mind before buying these green guys. The pungent green and tart flavor is why I believe even Mayans and Aztecs loved this fruit. Now before I drift away from my favorite subject of ancient historic civilizations, especially Mayans, followed by my awesome vacation in Mexico last year – lets just start with the recipe.
This whole recipe requires just 10 ingredients, and roughly 30 minutes to prepare.
- 1½ pounds tomatillos, husked and rinsed
- 1 medium white onion, quartered lengthwise and halved crosswise
- 2 jalapeños (1 for less spicy, 2 for medium spicy and 3-4 for extra/super spicy)
- 6 cloves garlic, skin on, smashed
- 1 cup cilantro
- 2 tablespoon lime juice ( or to taste)
- Kosher salt, to taste
- ½ teaspoon granulated sugar
- Remove the husks from the tomatilloes and give them a quick rinse.
- Halve tomatillos and jalapenos. Cube the white onion and separate the garlic cloves.
- Preheat oven to 450 degrees. Place veggies in single layer on a baking sheet. Drizzle in some olive oil and season with a pinch of salt. Bake 15-20 minutes, flipping the vegetables at the 10 min mark. The tomatillos should be charred, softened, and oozing juices.
- To get that extra charred flavor, put the oven on broil mode for 5 mins. Keep an eye, this is the crucial time to ruin the whole recipe! Do not move away from the oven ( I have done that a few times if you can tell.)
- Add roasted veggies (including juices that collected after roasting + skin of garlic removed ) and remaining ingredients to a blender or food processor; blend until desired consistency.
- Adjust the salt/sugar/lime juice to your taste.
- Serve with yellow or white corn tortilla chips for dipping.
Allow couple of hours for the flavors to mingle or If you are like me just dig in.
Can be stored in the refrigerator for up to 2 weeks.
To freeze this, transfer salsa to freezer-safe containers and freeze for up to 6 months.
Allow at least ½" headspace for expansion when frozen.
This recipes also works great in mexcian rice dishes, enchiladas, tacos etc. as well.
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