I knew this recipe was at least a semi-success when my husband got home from work and asked why our house smelt like a Mexican food restaurant.
When considering what culture I wanted to focus on for my Global Garden debut, I immediately knew Mexican was the way to go. I have this love for Mexican food that outdoes my love for all other cuisines. Nothing makes me feel more warm and fuzzy than a bowl of guacamole with some crunchy corn tortilla chips.
I (I mean ‘we’) choose where to go on our honeymoon based on where I’d have the most access to tacos and guacamole and margaritas and enchiladas. Cabo San Lucas it was. I actually had to take a break from guacamole after our trip because I ate a boatload of the stuff.
Anyways, the point is...I lovvee Mexican food. Or at the least the Tex-Mex version my Houston upbringing has exposed me to. For this Mexico-inspired recipe, I decided to choose a vegetable (well, it's actually a fruit) that I wasn't familiar with. The tomatillo.
I really knew nothing about tomatillos except that they have a name that's fun to say. Otherwise, tomatillos always kind of confused me. Before I had steered clear of them. I'd see them in the grocery store, enclosed in their weird paper-like shell, and just walk on by. What does one do with that weird paper-like shell? Don't know. It looks weird. I’m moving on. Plus, the tomatillo is one of those strange fruits that you think is a vegetable, but it's actually a fruit. Complete confusion I tell you.
So the paper-like shell is actually a husk. Mmm…husks make me think of tamales. Yum. You know what would be good on tamales? This roasted tomatillo salsa. This salsa is easy enough to make and is great for making ahead and storing in the fridge or freezer. You can then serve it alongside a quesadilla or toss it with shredded chicken.
Tired of red salsa? Try this Roasted Tomatillo Salsa with your favorite chips! Tweet this
Roasted Tomatillo Salsa
makes ~1 1/2 cups
- 6-7 tomatillos, husks removed & rinsed
- 1/2 white onion, sliced
- 1 aneheim pepper, seeded & chopped
- 4 garlic cloves
- 2/3 cup cilantro
- 1 1/2 tablespoons lime juice
- 2 teaspoons cumin
- 3/4 teaspoon salt
- Turn on your broiler. Slice tomatillos into rounds. Place tomatillos, onions, aneheim pepper and garlic cloves on a foil-lined baking sheet. Place under the broiler until veggies are turning brown and caramelized, over 10 minutes but check on the frequently. Into a food processor or blender, add your roasted veggies and any juice that came out of the veggies while broiling. Add cilantro, lime juice, cumin and salt to the food processor. Process until smooth. Serve immediately or store in the fridge for up to a week. The salsa is great tossed with shredded chicken or used in your favorite enchilada recipe.