Image via Ballard Farmers Market
I don’t know about you, but when the summer heat shows up my entire approach to eating changes. Red wine changes to only crisp, cold whites, I cannot eat enough shrimp and my salsas switch from red tomato-based to green tomatillo-based.
Also I attempt to mainline guacamole.
Tomatillos make some people nervous, but they shouldn’t. These little green powerhouses are superb. Red tomatoes are more acidic whereas tomatillos lend a sweetness and mellowness to this dish. Rick Bayless, master of Mexican cooking, created this salsa in his Mexican Everyday cookbook – so you know it’s good.
Plus? It’s ridiculously easy. Pull a batch of this out with some beers for company on the porch – you’ll be a hero. Pour a little over grilled chicken, fish or shrimp and you’ll be culinary WIZARD.
How can you pass up THAT?!
ROASTED TOMATILLO SALSA
4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
2 large garlic cloves, peeled
1-2 jalapeño, seeded and ribs removed, roughly chopped
about 1/3 cup loosely packed, roughly chopped cilantro
1/2 small white onion, chopped
Juice of 1/2 lime
1. Heat a large, nonstick skillet over medium-high heat.
2. Lay the garlic and tomatillos (cut-side down) in the skillet. Cook for 3-5 minutes, or until the tomatillos are well-browned. (This is key. Make sure they’re browned.)
3. Turn everything over and brown the other side (the tomatillos should be very soft). Remove the tomatillos and garlic and add to a food processor or blender (do not blend yet). Allow the mixture to cool for 5 minutes.
4. Add the jalapeño, 1/4 cup of water, onions, cilantro, and lime juice to the food processor, and blend to a coarse purée.
5. Add Kosher salt to taste. Pour into a dish and add more water, if necessary, to give the salsa an more spoonable consistency.