Pills and I started growing tomatillos in our garden for the first time last summer, and we were impressed with how well they grew and how many we were able to harvest. So what else to do with your own home-grown tomatillos but turn it into salsa? The jalapeno and parsley also came fresh from our garden. It was honestly one of the best salsa verdes I've ever had, it was very fresh, tart, sweet, and most importantly. spicy.
What you'll need: Prep time: 5 mins
8 - 10 oz of tomatillos, peeled and washed Cook time: 10 - 15 mins
4 - 6 oz of jalapenos
1 - 2 tbsp olive oil
1/2 of a lime
1 - 2 cloves garlic
1 med. onion
4 - 6 green onions
1 tbsp parsley
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1 tsp adobo seasoning
1 tsp salt
1 tsp pepper
Instructions:
Preheat your oven to 400F (204C) and prepare a baking sheet with parchment paper.
Roughly chop your onion, and if desired, jalapenos and tomatillos. We don't typically de-seed our jalapenos, but if you need to take the spice level down, make sure to do that at this step.
Place your veggies on the baking sheet and toss them with olive oil, salt, and pepper. Bake for around 7 - 10 mins, until veggies are soft. If you want some char on them, throw them on broil afterward for about 1 minute.
While the veggies are roasting, chop your green onions. If you want, you can save a small amount for garnishing later.
Take your roast veggies and throw them into a blender or food processor, adding in the garlic cloves, juice of 1/2 lime, cumin, coriander, chili powder, and adobo seasoning.
Pulse the salsa until it's the consistency you like best. We made ours mostly smooth in the first batch, but we like a chunky salsa too.
Season to taste with salt and pepper. If you set some green onion aside, garnish your salsa.
Enjoy your delicious salsa verde!!
Comments