For many years (read almost my whole life), I have preferred Pace Picante mild salsa. I obviously had a very refined palate. A few years ago, I would have turned my nose up at this green salsa, and then unknowingly I would have deeply regretted it. This takes your basic salsa to a whole new level.
The tomatillos, onion, garlic, and jalapeno get roasted in the oven until they're brown and soft. This makes your house smell incredible, an added bonus. Once they're done roasting, you add a few more ingredients to your food processor and puree. It's super simple. The hardest part is letting the whole thing cool, although I tried it warm, and it was good. Too good. Had to hide the chips good. It's best to make it the night before you need it so it can spend the night in the fridge and all those lovely ingredients can spend the night holding hands or making out or doing whatever they do to become better friends and make a crazy good salsa.
Tomatillo Salsa
Makes about 3 cups
Print this recipe
1 1/2 pounds tomatillos, husks removed
1/2 large yellow onion, sliced
1 jalapeno, halved
6 garlic cloves, peeled
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 bunch fresh cilantro
1 lime, juiced
Preheat your oven to 375 degrees.
Rinse your tomatillos under cold water until they are no longer sticky. If you like your salsa very mild (we're talking no heat), remove the seeds from your jalapeno. Place the tomatillos, the sliced onion, garlic cloves, and the jalapeno on a baking sheet and drizzle with 2 tablespoons olive oil. Roast in the oven for 15-18 minutes until the tomatillos have softened and are slightly charred. Every 5 minutes, using an oven mitt, reach in and shake the pan to move everything around. When the time is up, remove the pan from the oven and let cool for a few minutes.
Place the olive oil, salt, cilantro, and lime juice into your food processor. Add in the roasted veggies and puree until everything is smooth. Taste with a chip and add additional salt if needed. Transfer to a container with a lid and store in the refrigerator.
Source: From Valerie's Kitchen
The tomatillos, onion, garlic, and jalapeno get roasted in the oven until they're brown and soft. This makes your house smell incredible, an added bonus. Once they're done roasting, you add a few more ingredients to your food processor and puree. It's super simple. The hardest part is letting the whole thing cool, although I tried it warm, and it was good. Too good. Had to hide the chips good. It's best to make it the night before you need it so it can spend the night in the fridge and all those lovely ingredients can spend the night holding hands or making out or doing whatever they do to become better friends and make a crazy good salsa.
Tomatillo Salsa
Makes about 3 cups
Print this recipe
1 1/2 pounds tomatillos, husks removed
1/2 large yellow onion, sliced
1 jalapeno, halved
6 garlic cloves, peeled
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 bunch fresh cilantro
1 lime, juiced
Preheat your oven to 375 degrees.
Rinse your tomatillos under cold water until they are no longer sticky. If you like your salsa very mild (we're talking no heat), remove the seeds from your jalapeno. Place the tomatillos, the sliced onion, garlic cloves, and the jalapeno on a baking sheet and drizzle with 2 tablespoons olive oil. Roast in the oven for 15-18 minutes until the tomatillos have softened and are slightly charred. Every 5 minutes, using an oven mitt, reach in and shake the pan to move everything around. When the time is up, remove the pan from the oven and let cool for a few minutes.
Place the olive oil, salt, cilantro, and lime juice into your food processor. Add in the roasted veggies and puree until everything is smooth. Taste with a chip and add additional salt if needed. Transfer to a container with a lid and store in the refrigerator.
Source: From Valerie's Kitchen
