Sunday, May 24, 2015

Roasted Tomatillo Salsa

There are some flavors that I simply cannot get enough of.  And such are the flavors of one of my absolute favorite sauces: Roasted Tomatillo Salsa.  I began making this bold, tangy, bright and ever-so-scrumptious treat years ago as my go-to accompaniment to fish tacos--perfect for drizzling over crispy or grilled fish and for dipping with tortilla chips.  But, I soon realized that this treasure could be enjoyed on just about anything, from eggs, to steak, to enchiladas, to any way you please.

Tomatillos are used heavily throughout Mexican and Central American Cuisine

I especially savor this recipe because it yields a warm salsa that's somehow more delectable--a byproduct of the roasted vegetables.  Effortless to bring together, there is every reason for this to become a part of your condiment repertoire forever.  Forever. 

Happy Eating!

Roasted Tomatillo Salsa
Recipe adapted from Tyler Florence

1 lb. tomatillos, husked and rinsed
1 large white onion, quartered
4 garlic cloves
2 jalapeno peppers
1/2 cup cilantro
1.5 teaspoons kosher salt
2 teaspoons ground cumin
Juice of 1 lime
1 tablespoon white wine vinegar 

Pre-heat oven to 400 degrees F.

Place vegetables on a baking sheet and roast in pre-heated oven for 12-15 minutes.  Remove vegetables from oven and add to blender or food processor, along with salt, cumin, lime juice, vinegar and cilantro.  

Using the pulse function, blend to desired chunky texture.  Check for seasoning, serve and enjoy!
(Cook's Note: If a mild salsa is preferred, halve the jalapeno peppers and remove the ribs and seeds before using.) 

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