I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
Hello! This is my first recipe entry on the blog, and I thought it fitting that it be something tex-mex. When I first met Amber SHE was in Texas and I was in Canada… We actually met in London. Now I am in Texas and she is on the East Coast. We’re all over the map! I have to say it is a wonderful thing to get to try all the new(to me) and different foods that are so popular in this state.. quite frankly I am in heaven with the fact that I can get cilantro year round at the grocery store… not to mention things like Jalapenos, Serranos, and Tomatillos.
This was my first attempt at Tomatillo Salsa, if you’re feeling adventurous go ahead and give it a try..
This salsa packs a punch. Tomatillos are bold and sour, this is a hot, acidic salsa, no lime needed!
So I looked around at different recipes before deciding on one that I based from something found at epicurious.com.. this was the result:
Tomatillo Salsa Recipe
3 cloves Garlic
scant teaspoon of Kosher Salt (almost 1 teaspoon, you can always add more later,.. )
1 Jalapeno pepper
Get your broiler ready, this is roasted salsa. I sprayed my pan with some Pam, it probably was not necessary, do what you feel is right.
Pull the husks off the tomatillos and rinse off the sticky residue.
Put the tomatillos, cloves of UNPEELED garlic, jalapeno, and the onion on a pan and stick it in the oven, a few inches under the broiler.
Wait until everything is a little charred.. the tomatillos will be soft, a nice golden brown on everything is good. Keep an eye on things, some may broil faster than others.. my garlic was done before everything else, and the onion I did separately because I forgot about it, so I don’t know the time on that one. Just pull everything out before it starts getting black.. they say that’s bad for ya.
Now, peel the garlic husks off the garlic, and the peeling layer of skin off the jalapeno, cut the top off the jalapeno.
Put everything in a food processor and process.
Add salt and a handful of cilantro – be sparing with both of these ingredients, you can always add more to taste.
Process. Taste, season to taste.
You can eat this warm or chilled.
Yes it does look a little bit like snot, but it tastes way better.
You may choose not to broil the onion, that is Okay.
You may moderate the heat by scraping some of the seeds and stem out of the jalapeno. I used a medium/large size jalapeno and it was a lot of heat for me, but I am a wussy Canadian by birth and no matter how many hot things I eat I’m still a wuss.
This will keep in the fridge for a few days, I’m on day 3, and it still is fine..