[video] Roasted Tomatillo Chile Salsa
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make Roasted Tomatillo Chile Salsa.
Also known as salsa verde (green) this condiment is a bright change-up to pico de gallo. Brings zip to tortilla chips, fish tacos and simple beans and rice, enchiladas..um..everything.
- 1 pound tomatillos, husked
- 1 small white onion
- 2 jalapenos
- 4 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon ground cumin
- ½ cup chopped cilantro leaves
- 2-3 tablespoons lime juice
- Preheat oven to 450 degrees
- Peel papery skin off of the tomatillos. Cut across the circumference of each tomatillo to make thick ¾” slices.
- Cut the onion into thick half-moon slices.
- Cut jalapenos in half lengthwise. If you wish, remove seeds and membranes to reduce the heat in your salsa.
- Place tomatillos, onion, jalapenos and peeled garlic cloves in a 9x13 baking dish. Cover the vegetables with about oil, salt and cumin. Toss to evenly coat.
- Roast for about 15-18 minutes, until vegetables begin to caramelize on the edges.
- Remove and let cool slightly.
- Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tablespoons of lime juice and pulse the mixture until well combined but still chunky.
- Taste and add more lime and or salt as needed.
Copyright 2012, C. Lair, Original recipe
The star of today’s show is tomatillo. So this little vegetable, see how beautiful and bright green it is. This is the basis for any sauce in Mexican cuisine that called a verde sauce because verde is the Spanish word for green. Nice. Using tomatillos has been in the Mexican diet since, oh my gosh, pre-Colombian days, like 900 B.C. That’s a while back.
The first thing that you do is peel this fun little papery skin right off of it. It comes off real easy. We’re going to make roasted tomatillo salsa which is that cool, really tasty green salsa that you’ll sometimes get in a Mexican restaurant, and the way this starts is to cut up some white onion and you’ve got some garlic cloves. I’m going to cut these tomatillos in large chunks, cut up some jalapeno and roast it at, like, 450 degrees. Let’s cut them up. So jalapenos, they have some heat in them. If you wanted more heat, like, dragon salsa, you could use Serrano peppers. If you didn’t want any heat at all, you could use a poblano pepper which is much milder.
To get some of the heat out of the jalapeno, take the pith and the seeds out. A spoon works just great. Put those vegetables in the pan. So now I’m going to put about a tablespoon of oil on here and about a half teaspoon or so of salt and a little teaspoon of cumin. To make sure everything’s evenly coated, I’m going to toss them with my hands. You can use tongs, too. 450 degrees for 15 to 18 minutes. You want to start to see some of the edges carmelize. So once these have cooled down, you can make your salsa.
Now, we’ve got all the roasted tomatillos, onion, peppers, garlic in our Cuisinart bowl. I’m going to add fresh cilantro, lime juice and salt. So, this is just such a nice change of pace to the regular picante sauce. It’s got such a fresh taste to it. I’ve got it here with chips, but it’s so good on just simple rice and beans, and that makes a really economical meal but this really livens it up. Enchiladas or put it on enchiladas, it’s just cool. Roasted tomatillo salsa!