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 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.



Bo said...

I love tomatillo salsa...congrates on the .com...I look forward to seeing all the changes you might just inspire me to do some sprucing up.

Nuts about food said...

Fabulous! I was just getting ready to post about the salsa I made on the week end and here is this lovely roasted salsa, which is quite enticing. The next time I will roast!

Joanne said...

Love the new look! Polka dots make me super happy. All the time.

As do tomatillos. that salsa sounds delicious!

Clint said...

This looks muy bueno, indeed. A bowl of this, a bag of crisp, warm chips, a bottle or tres of Dos Equis...and get outta' my way.

Unknown said...

Love Rick Bayless!! Love this salsa!
Love the new look too. Wow, I think I used the word love a bit too much in one comment :)

Karen said...

Big changes happening here! I like it!

I've never used a cast iron pan to roast my veggies for salsa...I always just grill or broil them. I love this idea! The salsa looks fresh and flavorful, and I don't think it would last long here!

Lea Ann said...

I'm getting ready for some blog changes myself. So far your changes seem very seemless. This salsa sounds wonderful!

The Food Hound said...

LOVE the new name and blog design, girl!! Also love me some Rick Bayless! It's been waaaay too hot to cook anything these past few days, so I've been MIA on the blogger scene. I'm gonna get back in gear, though :)

France@beyondthepeel said...

So far things look good. Good luck with all the upcoming changes. This salsa looks really good. My husbands the salsa guy and he'll be all over this!

Heather said...

That salsa looks like just the right mix of red and green. For your new site, may I please request a recipes tab? :)

Kathleen said...

Sounds like a great salsa.I love tomatillos. Your photos are beautiful. The lighting is great!

nutritional supplements canada said...

Roasted tomatillo is a healthy choice for a salsa appetizer.

herbal supplements online said...

I've seen this before and tried making the roasted tomatillo salsa, and I would have to say, it tasted wonderful. Not only is this healthy, it's actually a great taste-bud tickler.

phyllisjanes said...

Just by looking at the photos I'm sure it's going to taste heavenly. Thanks for sharing the recipe.

- kitchens enthusiast