Ahhh, the excellence that is fresh tomatillos and other garden fresh ingredients. There is nothing better than snatching up gorgeous vegetables and herbs from the local farmer's market or your favorite local grocer and turning them into something delicious. And what could be more delicious than a classic tomatillo salsa, aka "Salsa Verde". This salsa verde is all about the tanginess of the tomatillos, and we're making the roasted version here, which makes the flavors richer and deeper. You can easily opt for a fresh version - no roasting of the tomatillos or jalapeno peppers - and we have no preference, but today we wanted that roasted flavor.
One good thing about this salsa verde recipe is how quickly you can put it together. Company stopping by unexpectedly? Got a last minute party invite? Roast some tomatillos and jalapeno peppers and you've got yourself a homemade salsa verde! Of course you can serve this up with chips, very simple and traditional, but we like to get a bit creative and use this as a sauce. Sure, spoon this zingy, tangy salsa over your tacos, but it also goes great over grilled chicken or fish. You can even use it in Mexican style casseroles or one-pot dishes. Time to make the salsa!
Patty's Perspective: I beg Mike to make me a tomatillo salsa every week, especially in the summer. That beautiful green fruit is like my best friend. We tried to grow tomatillos one year and realized very quickly our garden was much too small for the HUGE plants that grow and basically take over everything. We'll stick to growing chili peppers and buying our tomatillos from the farmer's market. Mike certainly delivered with this basic but perfect salsa verde recipe. Yum!
Roasted Tomatillo Salsa, or "Salsa Verde"
- 2 pounds tomatillos, about 12 average sized tomatillos - See how to roast tomatillos
- 4 medium jalapeno peppers
- 2 large garlic cloves
- Juice from 2 small limes
- 2-3 tablespoons chopped cilantro
- Salt to taste
- Heat oven to 400 degrees.
- Slice tomatillos and jalapenos in half lengthwise and place onto a lightly oiled baking sheet. Add garlic cloves.
- Bake about 20 minutes, or until the tomatillo and pepper skins char nicely. Remove.
- At this point, you can peel the jalapeno peppers if you’d like. I usually keep the skins. Add jalapenos and tomatillos to a food processor.
- Squeeze garlic from their skins and add to food processor.
- Add lime juice, cilantro, and salt. Process until fairly smooth.
- Taste, adjust for salt and lime juice.
- Cover and store a few hours for the flavors to develop, but you can serve it right away. This makes about a quart or so.