While I'm all about making my own guacamole, I haven't quite perfected the art of salsa making (yet). Probably the most unique item Justin taught me how to make last weekend was a tomatillo salsa. Tomatillos, aka "green tomatoes," provided a nice smoky flavor when broiled and make for a salsa just as excellent as my husband and I had on our Mexican mini-honeymoon!
Ingredients
about 15 Tomatillos
4 garlic cloves
2 jalapenos, tops removed
1 white onion, quartered
1 bunch cilantro
juice of 2 limes
salt and pepper
Start by placing the tomatillos, garlic, jalapenos and onion in a baking dish and preheating the broiler. Place the dish in the oven.
After a few minutes, remove the dish and turn all the vegetables around. They should have begun to char.
Return to the broiler and repeat this step about three or so times until all of the vegetables have really begun to fall apart and the tomatillos begin breaking down.
Pour everything, including all the juices, into a food processor and add the cilantro, salt, pepper and lime juice. I would start with the juice of one lime then add more as you go to make sure the salsa is balanced and not too acidic.
Pulse everything together and serve! I used the tomatillo salsa verde on a shrimp taco.....recipe to come!
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