Posting this recipe for a friend. Really for a bunch of friends. See what little bit of salsa is pictured? That’s because these friends ate two jars of it and this is all that was left.
I just got back from a few days away on a work retreat. First of all, I can’t imagine working with a better group of people. So often I wonder if I should be in the particular role that allows me to work with and care for these individuals. I feel highly unqualified and frequently overwhelmed. But then I have the rare occasion where I get time with these amazing people, and I feel like I’m right where I’m supposed to be. If only I could somehow figure out how to silence my inbox… Then all would be well in my little world. Oh life before internet, how simple and quiet I feel like you were…
So true story: As I was supposed to be planning the content of the retreat, my mind often drifted to the food of the retreat. How could I bless these people through their bellies? Chocolate chip cookies: yes. Hunted squirrel: no thank you. Breakfast burritos: yes. With a side of tomatillo salsa? Let’s try it!
I’ve made tomatillo salsa before, and I’m generally the only one who eats it. Once again, I found a gem in a book I checked out of the library, The Love & Lemons Cookbook, and in the back, there’s a spread of a salsa base and then four different variations you can make with it. One was a creamy tomatillo that I thought I would give a try. It calls for an avocado, which I left out. While I love avocados, I wasn’t sure how it would hold up since I was making the salsa a day in advance. With the lime juice, it most likely would have been fine. But the salsa was a hit without it, and I had avocados on the side. Several people asked for the recipe, so here it is. And it’s super easy.
Tomatillos can be a little tricky to find. Most grocery stores should have them, but you may have to hunt for them. I often find them somewhere by the hot peppers. Most of them have a husk on the outside. Make sure to look them over. They should feel like a tomato. Sometimes I see some that have begun to mold… I don’t get the impression people flock to buy tomatillos, so some may have been sitting around for a while. They’re a bit sticky to the touch when you remove the husk, just fyi.
Roasted Tomatillo Salsa
Ingredients
- 6 tomatillos
- 1/2-1 jalapeño pepper, stemmed (omit entirely for mild salsa)
- zest from 1/2 lime
- 1-2 tbsp freshly squeezed lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup red or white onion, chopped
- 1 clove garlic, minced
- pinch sugar
- 1/2 tsp sea salt, more to taste
- generous pinches freshly ground black pepper
- 1 avocado (optional for creamy salsa – I did not use)
Instructions
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Preheat oven to broil with a rack about 4 inches below the heat source. Line a rimmed baking sheet with foil. Place the husked tomatillos and jalapeño on the baking sheet. Broil for 5 minutes; flip them over (tongs work best) and broil about 4-5 minutes more. The skins will begin to char and blister, but watch carefully to prevent then from completely burning.
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While the tomatillos cool, chop your cilantro, onion, and garlic. Zest and juice your lime(s).
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Place all the ingredients in a blender or food processor (including any juice from the roasted tomatillos) and pulse until mostly smooth and no big chunks remain.
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The salsa will thicken after a few hours in the refrigerator. For creamy avocado salsa, let it cool down before blending in the avocado.
Notes
Source: Recipe slightly adapted from The Love and Lemons Cookbook