I've always been a fan of Mexican and Tex Mex foods, and chips and salsa are one of my favorite snacks. So when I saw tomatillos at the store last weekend I decided to venture away from my normal red and give my try at making some salsa verde. Tomatillos look like small green tomatoes that grow in husks, and create a salsa that is a bit more tangy and mild (which can be made up for with extra jalapeños and a little hot sauce). It goes really well with enchiladas, tacos, fish and eggs, among many other things.
Keep reading for the Roasted Tomatillo Salsa recipe and check back later this week for the fish tacos we had with it tonight for dinner.
1/2 lb tomatillos
1/2 large white onion
4 garlic cloves
Preheat oven to 400 degrees. Remove husks from tomatillos and clean with warm water (they are sticky underneath the husks). Cut onion and jalapeños in half. I leave the seeds in the jalapeños, but if you don't like your food spicy remove half of the seeds. Place tomatillos, onion, and jalepeños on a cooking sheet, mist or drizzle lightly with olive oil and sprinkle with salt and pepper. Cook in oven for 15 minutes.
Once roasted for 15 minutes, place in food processor, along with garlic cloves, juice of 2 limes, 2-3 handfuls of cilantro and a few dashes of hot sauce (if you like things spicy). Process until blended to your preferred consistency. I like my red salsas somewhat chunky, but I like salsa verde with a more pureed consistency.
Enjoy! And I don't have man hands, those are my husbands, I'm not talented enough to hold a chip with salsa and hold the camera steady for a picture at the same time.