Archive for April 24th, 2010

What can I say? I love me some spice and I LOVE salsa.  When I was introduced to this tomatillo salsa I fell in love and have been wanting to make it for months now.  I have never made salsa before, but knew it wouldn’t be too hard right?

When I saw these beautiful tomatillos today at McClendon’s OTFM, I remembered the green salsa I fell in love with and decided to re create it today.  This salsa from start to finish took me literally 15 minutes to make… I really don’t know how many times now I’ll be buying it in the store when I can make it this easy, REALLY!  One note about tomatillos: when you remove the paper thin husk the fruit will be slippery and soapy like.  Just rinse the tomatillos thoroughly in cold water until the soapy residue goes away.

organic never looked so good, thanks Bob!

Makes 8-10 servings (store in air tight container for 7-10 days)

 Ingredients:

8 large tomatillos

2 large jalapenos

3 large garlic cloves

3/4 cup coarsely chopped yellow onion

fresh cilantro

sea salt

2-3 tablespoons cold water

pre broiler

Husk and rinse the tomatillos.

Place aluminum foil onto a sheet pan.  Place tomatillos, jalapenos, and peeled garlic cloves onto sheet pan. 

Put under broiler for 7-9 minutes, turning vegetables every few minutes.  The tomatillos may make a popping sound in the oven and split open, but that is okay.

Put freshly roasted veggies into blender with chopped onion, splash of water, and two handfuls of fresh cilantro.  Note: I put jalapenos in whole, I do not remove anything but the stem.  If you do not want a spicy salsa, just cut in half and remove seeds before roasting. 

 Blend, taste…you may want more cilantro.  I love the flavor of the cilantro in the salsa so I used almost a whole bunch.  Salsa is done!!! Put in air tight container, refrigerate, and enjoy.

my house smelled soooo good!!!

voila, enjoy!!