At work yesterday we celebrated the day with green foods. We had quite the variety; Dillons sugar cookies, a big jar of pickles, spinach quiche, leftover green candy canes - the list goes on. I decided to make tomatillo salsa. It's tangy and spicy and everything nicey. (I couldn't resist). I looked at three recipes and decided I'm going for it and making my own version. Here's what I came up with.
Tomatillo Salsa
INGREDIENTS
10 tomatillos, husked and cleaned then halved2 jalapenos, seeds and membrane removed
olive oil
3 cloves garlic, shell removed
1/2 small onion, rough chopped
1/4 cup cilantro, stems removed
1 tsp. lime zest
1/2 lime, fresh-squeezed juice
1/2 tsp. oregano
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. sugar
pepper to taste
vegetable broth (to thin if necessary)
DIRECTIONS
Preheat oven to 400 degrees. Place tomatillos and jalapenos skin side up on a foil-lined baking sheet. Lightly drizzle with olive oil. Bake for ten minutes. Change oven setting to broil. Move to top rack. Broil until skins are slightly charred. (see pic below)
Preheat oven to 400 degrees. Place tomatillos and jalapenos skin side up on a foil-lined baking sheet. Lightly drizzle with olive oil. Bake for ten minutes. Change oven setting to broil. Move to top rack. Broil until skins are slightly charred. (see pic below)
Place tomatillos and jalapenos in blender including juices. Blend until smooth but slightly chunky. (When you first turn the blender on, expect a small burst of air to release from the blender when you blend a hot ingredient). Add the rest of the ingredients and blend until desired consistency is reached. Add salt and pepper to your liking. If you refrigerate your mixture, it will thicken. Add jalapeno juice or vegetable broth to thin the mixture down. Serve with tortillas.
YUM!!!