Monday, May 30, 2011
Homemade Roasted Tomatillo Salsa - A New Name & Design in Progress
So I up and changed the name of my blog to CaresKitchen.com and am messing with its design...what you see here may take on a whole new look (again) in just a few days ...but for now...on to the salsa...
Inspired by Rick Bayless, my husband's homemade Roasted Tomatillo Salsa is
spicy, fresh and authentic!
The key to the salsa is roasting some of its ingredients in a cast iron skillet to help bring out their natural flavors!
Here are a few photos depicting "the making of" the salsa...followed by the recipe. Enjoy!
Roasted Tomatillo Salsa
4 tomatillos, out of their skins and halved
8 small garlic cloves, left in their skins
1 large jalepeno pepper
1 small-medium onion, left in skin and cut in half
3 medium tomatoes, seeds and pulp removed and finely diced
1/4 cup chopped cilantro
juice from 1/2 a large lime
Kosher Salt and pepper to taste
In a cast iron skillet over high heat, place the tomatillos face side down, the garlic, jalapeno pepper and onion halves face side down and roast in the pan until things begin to somewhat blacken. Be sure to turn the garlic cloves and jalapeno from time to time.
Check the tomatillos from time to time and once their faces are caramelized and they're soft to the touch, remove from the pan and let cool.
Once all ingredients are blackened to your liking, let cool enough so you can handle them. Remove the onion and garlic skins. (You can also cut the jalapeno in half and deseed half or all of it if desired. We leave the pepper whole and therefor the seeds intact to ensure a SPICY salsa!)
In a blender, puree the blackened tomatillos, jalapeno, onions and garlic to smooth or desired consistency.
Add the puree to the fresh diced tomatoes, stir in cilantro, lime juice, salt and pepper to taste and serve with chips.