There are so many variations to this Mexican staple. There is usually no wrong way to make a salsa, just better combinations;)! There is truly an art to making salsas, but once you know the basics you can venture out & experiment with new spices and combinations with more confidence!
The last couple weeks I have been toying with the idea of starting a garden. We had one a few years ago back in Utah and it was amazing & totally worth all the work that went into it. I really love the taste of organically grown produce, it just has so much more flavor! I also like being able to grow my favorite vegetables & fruit in large quantities and being able to store them for the winter. I'm crossing my fingers & hoping I can convince the hubby into a garden:). Wish me luck!
Both the hubby & I really enjoy salsas. And tomatillo salsa{salsa verde}is a household staple. I make this alot when I host & it is always a hit. Have you ever had Tomatillo salsa? Its made from a pretty basic ingredient list: Tomatillos, serrano peppers, cilantro, garlic,onion, lime, salt. I think this recipe taste best when made in a molcajete{mortar & pestle} but those are really hard to come by in most parts of the country{so if you don't have that, just use your handy blender}.
Many of my friends have had this salsa before, but whenever I go to share the recipe, they almost always have to ask about the tomatillos. They're small green tomatoes wrapped in a paper-like husk. They can be tricky to spot in the grocery store but they are totally worth the hunt!
This salsa is really versatile! It taste great just as a dip or as a topping for tacos,enchiladas & flautas{it can really be paired with just about any Mexican dish though}.
So, here's my quick & easy Tomatillo Salsa Recipe
INGREDIENTS:
- 4 tomatillos
- 2 garlic cloves{peeled}
- 1/4 cup diced white onion
- 1 serrano pepper {or 2 jalapeno peppers}
- 1/2 cup fresh cilantro
- 1 pinch of salt {to taste}
- 2 tsp. lime juice {optional}
DIRECTIONS:
Pre heat oven at 450°F.
Place Tomatillos (with peel on), onion, serrano pepper on a baking sheet & pop in the oven for 5 minutes{or until vegetables look fairly blackened}.Then remove from oven and set aside.
Remove stem from the roasted serrano & tomatillos{be sure to remove husk as well}.
Then add the serrano, onions, tomatillos, garlic, cilantro, lime juice & salt to the food processor & blend until smooth.
You can serve warm or chill in refrigerator. Enjoy!
