5.09.2011

Tomatillos - Roasted Tomatillo Salsa


This recipe is my brother's favorite salsa!  He came over for dinner one evening when I was having TexMex (my carne asada tacos, famous guacamole and of course, homemade salsa).  He occasionally likes to dabble in cooking and was crazy about this, he took home several jars to keep.  He called one day and wanted to know how to make it, so I gave him the recipe.  He now likes to pass it off, with a few changes, as his own!  Mad, no!  Heck, thats what good cooking is all about.  Pay it forward with love! -  Jenni

Photo by TAGilephotos@gmail.com
8 -10 fresh tomatillos (roasted first, then diced)
3-4 T olive oil
½ c red onion, small dice
1 t fine minced garlic
2-3 jalapenos (roasted whole first, then seeded and diced small)
3-4 medium, vine ripe tomatoes, seeded, small dice
3-4 limes, juiced
1-2 T finely chopped cilantro
salt and pepper to taste

Photo by TAGilephotos@gmail.com

Rub tomatillos and jalapenos with olive oil.  Place on a hot grill about 3-5 minutes to char outsides of skins.  Do not overcook.  Cool.

Dice onion, tomatoes, garlic and cilantro.  Add to medium sized bowl.  Dice tomatillos and peppers when cooled.  Add to tomato mixture.  Squeeze lime juice directly into mixture.  Add more or less, to taste.  Add salt and pepper to taste.   Chill for 30 minutes.  Heat level will strengthen as salsa ages.   Keeps about a week in the fridge in an airtight container.

Serving suggestions:  Alone as a salsa with chips.  Add to your guacamole for a kick!