More salsa! Hooray! If you get a CSA box, you’re likely getting some tomatillos around this time of year, now that they’re in season. I don’t have much expertise in dealing with tomatillos, but I do know how to turn them into a pretty delicious salsa. And, like I said yesterday, making salsa is about as easy as it gets. (I mean, it’s literally prep + roast + puree — not exactly rocket science).
Let’s get cookin’.
- Bunch of tomatillos (about a pound), hulled, cleaned and cut in half or quarters (depending on size)
- 1 red onion, peeled and quartered (a white onion would also work in this)
- 3 garlic cloves
- Jalapenos (this is to taste — I used a lot (like 8) and just removed the stem and cut them into chunks. Use fewer if you like less spice, remove seeds and ribs to cut down the spiciness even more.)
- olive oil
- 2 tsp ground cumin
- 1-2 tsp honey**
- handful of cilantro leaves (optional)
- fresh-squeezed lime juice
- Preheat oven to 425°
- Combine tomatillos, onion, garlic and jalapenos in a single layer on a baking sheet. Toss with olive oil, salt and pepper, then roast until tender (about 15 minutes).
- Remove from oven and let cool slightly.
- Place roasted veggies into a food processor fitted with the blade attachment. Add cumin, honey, lime juice, and cilantro, then pulse to combine until desired consistency is reached. Taste and doctor as you see fit.*
*If the salsa is too sour, add salt + honey. If the salsa is bland, add salt + more jalapenos. If the salsa lacks depth, add cumin + lime juice. If the salsa isn’t bright enough, add lime + cilantro.
**I find that the honey really makes a difference in this recipe. Salsa Verde can be kind of boring and sour if not made correctly, but I find the spiciness of the jalapenos and smokiness of the cumin are balanced perfectly by the sweetness of the honey. Try it out and see for yourself!
Somebody get me a margarita.