Who doesn’t love chips and salsa? Just the thought of salty chips dipped into a cold spicy salsa reminds me of good times with friends and family. Whether it be at my favorite Mexican restaurant or at a party. Everyone circling around the bowl catching up and laughing. Maybe even sipping on a cold Margarita. Sound familiar? I love chips and salsa. It is one of my favorite things. Thats why I learned how to make homemade salsa.
Now typically everyone knows and loves the red stuff, but I have a fondness for the green kind. Which is what I’m making here today. Roasted tomatillo salsa is made with tomatillos. Tomatillos look like small unripened tomatoes with a papery husk on the outside. You can usually find them at your local supermarket. I roast them up in a dry skillet along with some onion, jalapeño and garlic until they are slightly black and charred. Then I blend it together with fresh cilantro and lime. Thats it! Thats how easy it is to make homemade salsa. Its hard to go back to the jarred stuff after you eat this. This mild green salsa is a perfect compliment to your favorite tortilla chip and will keep you hovering over the bowl until its gone. So go call your friends and make a batch of this salsa and create some new memories!
Roasted Tomatillo Salsa
Homemade salsa has never been easier. Charring the tomatillos makes this mild green salsa taste like you are at a restaurant and will keep you hovering over the bowl until its gone!
Ingredients
- 8 tomatillos, outer husks removed (about 3/4 of a pound)
- 1 small Onion
- 1 jalapeno
- Zest of Lime (zest before juicing!)
- 1 lime, juiced
- 2 cloves Garlic, skin on
- 1 bunch of Cilantro, roughly chopped
- Salt, to taste
- Tabasco, Dash
Instructions
1. Roast tomatillos, jalapeño, onion, garlic in a dry skillet until blackened or slighlty charred.
2. Remove garlic from pan. Carefully remove outer skin.
3. Place charred tomatillos, onion, jalapeno, garlic (skin removed), lime zest, juice of lime cilantro, salt & tobasco in a food processor or blender and pulse off and on until well blended, but still chunky.
4. Season with more salt if needed.
Serve with tortilla chips.
Notes
- If you are not familiar with Tomatillos they look like baby green tomatoes. But they are not tomatoes at all. They come with a papery outer husk on the outside. You need to remove this before roasting. When you remove the husk the tomatillo is a bit sticky, don't worry this is normal. Feel free to rinse with warm water.
- Be sure to zest the lime before you juice it! The zest of a lime is just the outer green part. Use a zester or the side of a box cheese grater (smallest holes) to remove the zest. Be careful not to get the white part of the lime, its bitter. You only want the bright green part of the lime.
