Roasted Tomatillo Salsa

Over the last few months, my garden has suffered from the heat and from my neglect. I haven’t taken care of it as well as I should, as well as I have. In the last update I wrote about it, my tomatillo plants were still tiny. I was filled with hope that they would grow and I would have huge crop. That didn’t happen. Maybe it was the heat, maybe it was the humidity. I don’t know. I love tomatillos so I was crushed. At least I can still get good ones from the store!

When deciding what to cook for this blog next, I stumbled across a renewed love of shrimp. It seems like sometimes, they are the most boring food in the world and sometimes, they are the only thing I can think of until I get some. I didn’t want to go with the ordinary taco or stir fry so I choose a burrito bowl. So many great ingredients, so easy to assemble. Such great leftovers! For this one, I grilled shrimp and added chopped tomatoes, black beans with cilantro and lime, and fresh avocado from my favorite neighborhood vegetable stand…and lots of tomatillo salsa!DSC_0021

This salsa doesn’t have to be used as a topping for an entree. I actually plan on eating most of it with simple tortilla chips. Any one of my friends or family could tell you that I basically live off chips and salsa. It is my favorite snack and sometimes, when I can’t bring myself to cook after a long day, becomes a meal as well. All the elements I love are hit in this wonderful snack – salty, crunchy, acidic, spicy. I can’t wait to have chips with this homemade tomatillo salsa! No matter what you plan to do with it, make extra salsa. It will get eaten!

Happy Snacking! ~ Molly

Roasted Tomatillo Salsa

  • Servings: 3 cups
  • Time: 30 minutes
  • Print

Charred

Charred

Ingredients:

  • 10-15 medium tomatillos, husked
  • ¼ red onion, roughly chopped
  • 5 cloves garlic, unpeeled
  • 1 lime, juiced
  • 3 jalapenos
  • 1/3 cup cilantro, roughly chopped
  • 1 tbsp olive oil
  • ½ tsp cumin seed

Preparation:

  1. Preheat oven to 450* F
  2. Toss tomatillos, jalapenos, garlic cloves, and onion with the olive oil; roast 15 minutes, until the skins begin to blister; turn on broiler; broil until the tomatillos are just charred; remove from oven and allow to cool slightly
  3. Meanwhile, toast the cumin seed in a hot, dry pan
  4. Remove the stems from the jalapenos
  5. Blend the charred ingredients with the cumin, cilantro, and lime juice until blended but not totally smooth; season with salt and pepper to taste

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