Feeds:
Posts
Comments

Posts Tagged ‘salsa’

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

I absolutely love fresh tomatillo salsa.  To me, its in a separate category from store-bought salsa.  Not to disparage the store-bought variety, It certainly has its place, and we’ve bought plenty of it.  But if you have the opportunity to get your hands on some fresh vegetables, especially when tomatillos are available, its really worth the small investment of time.  I also like the fact that I can make this salsa with natural ingredients and no added sugar.  It doesn’t need extra sugar when the veggies are this fresh!

Prepped Veggies

Prepped Veggies

This recipe is truly simple.  Just a little prep work of washing and chopping, then roast the veggies and blitz everything up in the food processor.

Roasted Veggies

Roasted Veggies

I roast the tomatillos, tomatoes, jalapenos and onion with oil, salt and pepper.  It takes very little time before everything is soft and roasted through.  Now if you prefer a “chunkier” texture to your salsa, this probably isn’t the method you’d want to use.  Roasting the vegetables makes them so soft that you’re not going to get a lot of whole chunks when all it said and done.  I prefer to make chunkier salsas only when tomatoes are perfectly in season, which is not in March!  I personally love the texture of fully blended salsas.

Blended Salsa

Blended Salsa

This salsa is fabulous just plain on chips, or mixed in to shredded meat for tacos, burritos or enchiladas.  You can freeze the extras as I am doing today with about 2/3rds of my batch.

Storing the salsa

Storing the salsa

Prep Ranking: #4 – Weekend Afternoon (it really doesn’t take long, but you have to think ahead to have the ingredients on hand)
Tastiness Grade: 9.5 out of 10 (as assessed by both me and Greg)

Roasted Tomatillo Salsa

About 12 Medium Sized Tomatillos (husked, washed and quartered)
2 large Tomatoes (quartered and seeded)
1 large Onion (cut into large chunks)
2 Jalapeno Peppers (halved and seeded)
1/4 cup light oil (like Canola)
2 tsp salt
1/2 tsp ground black pepper

3 cloves garlic
1 Lime, zest and juice
1/2 cup water
1 tsp ground cumin
2 tsp ground corriander
1 tsp salt

On a large baking sheet, combine the first 7 ingredients through the black pepper.  Mix with your hands to coat the vegetables with the oil and seasonings.  Roast at 400F for 30 minutes, until veggies are very soft.  Remove from the oven and let cool for about 10 minutes.

Meanwhile, in the bowl of the food processor, combine the garlic cloves, lime juice, and lime zest.  Once the veggies are roasted and cooled, pour all of the contents of the baking pan into the food processor (including all accumulated juices).  Pulse to chop finely for about 5 seconds.  Add the water, cumin, corriander and remaining salt.  Pulse once or twice more, then taste for seasoning.  Add more salt or spices if desired.

Store in the refrigerator or freeze in sturdy plastic containers.

Advertisements

Read Full Post »