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

Ingredients:
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 

Method:
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.) 
 

The Ultimate Berry Trifle

"This is a showstopping dessert that practically makes itself." Those are the words used to introduce this dessert in Tyler Florence's cookbook, Tyler's Ultimate (a gem in my cookbook collection), setting the reader's expectations for a treat that is unforgettable.  And from the first time I made it years ago until now, I can attest that it's no exaggeration of terms.

My enthusiasm for this dessert, first and foremost, and as it is with all the recipes I return to again and again, is its absolute scrumptious taste.  Like in the mouth-watering, can't wait to take another bite kind.  A mixed berry trifle, it showcases three of Summer's star berries at their peak, and combined with luscious cake and lemon cream, every bite is a mingling of sweet and slightly tart flavors that sing in your mouth.  And I'm not exaggerating.

Another reason this dessert is so stellar is because of the ease with which it comes together.  Trifles lend themselves to an assembly of ingredients, without any heavy lifting.  And when it comes to producing a showstopping dessert, that's rare (and golden).  

Macerating the berries with a little sugar and lemon juice and whipping up sweetened cream and combining with lemon curd to make a scrumptious lemon cream is as complicated as it gets.  So, not complicated at all, really.  The result is a beautiful, layered medley of cream, cake and berries--the ultimate in good eats. 

Happy Eating!

Recipe: The Ultimate Berry Trifle