By Angela McGowan
Here is a quick and easy way to make tomatillo, or salsa verde, in the oven. I was reminded of this great recipe a few week ago when Amy, from She wears many Hats posted it on her blog. Before making my own salsa verde, I had only had it in a few restaurants and out of a can. I really despised that green sauce. It wasn’t until I made my own, I knew just how wonderful salsa verde can be. We’re lucky here in central Florida, we can find many Hispanic ingredients, like tomatillos, easily all year round. In the recipe below, I roasted the vegetables. You can also place the vegetables under the broiler, you could grill them, or you can go the traditional route and boil them. It’s all a matter of preference. In my version, I left in the seeds of the jalapenos for more heat, but feel free to remove them, or use chipotle peppers instead.
Yield: Serves 4
Tomatillo Salsa Verde
Ingredients:
- 2 lbs tomatillos, husked
- 1 small sweet onion
- 2 jalapenos, seeds removed for less heat
- 2 cloves of garlic
- 1 large bunch of fresh cilantro
- kosher salt
- olive oil
Directions:
- Preheat oven to 450 degrees. Place tomatillos, onion, garlic, and jalapenos on a baking dish. Drizzle with olive oil and sprinkle with a little kosher salt.
- Roast for 15 - 20 minutes, turning once. Tomatillos are done when they start to turn gold in color. Remove from oven when done and let cool.
- Place roasted vegetables in food processor, in batches, and puree until smooth. Mix in a large bowl until well incorporated.
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