Got a new salsa recipe. It’s EASY to make — if I’m going to make it, it’s gotta be — and it’s yummy. Great texture and taste — better than any raw-veggie salsa I’ve ever tried — except Chelly’s. I love Chelly’s raw veggie salsa. Chelly’s my neighbor.
ROASTED TOMATILLO SALSA VERDE
3 lbs. tomatillos
1 pint grape tomatoes
1 large onion, peeled and cut into 8 chunks
1 head of garlic, peel all cloves, but leave them whole
2 large jalapenos, halved lengthwise (remove all seeds or leave some, if you like it
1/2 cup finely chopped cilantro
juice of 1 lime
salt to taste
Roast everything but the cilantro and lime juice under the broiler for 6-7 minutes.
Turn everything over, and roast for another 6-7 minutes. Allow to cool for 15 minutes.
Put all veggies in the blender — this is best done in batches — and pulse until slightly chunky. Add lime juice and cilantro, salt to taste.
Transfer to quart jars and refrigerate until well chilled.
Original recipe courtesy of Bunsen Burner Bakery.
Note 1: I added the lime zest, along with the lime juice it calls for, and it was too much. I love lime, but next time, I won’t add the zest.
Note 2: I removed ALL the seeds from the jalapenos, so the salsa has good flavor, but no spark. I mean NO spark. Next time, I’ll leave seeds in half of one jalapeno. I split them in half lengthwise, so there’s four pieces of jalapeno — I’ll leave seeds in one.
Note 3: The tomatillos at Walmart didn’t look great, and they didn’t have that many. The recipe calls for 3 lbs. and I recommend using all of it. I got only 1.5 lbs. and wished I’d gone to Basha’s and gotten the whole 3 lbs. — better quality, too. I got one quart of salsa from 1.5 lbs. Be prepared for 2 quarts with the additional 1.5 lbs.
Note 4: If using a gas/propane stove, go ahead and use the broiler, but don’t set the pan on the very bottom of the broiler drawer. Use the bottom section of the broiler tray (without the top), and put the pan on the lower shelf, but not the bottom.
I think that’s all the notes, but if you have questions, just ask. We’re having corn and bean salad with this salsa for dressing to go with our homemade brat hot dogs for dinner tonight… will report on final results. I look forward to dinner… can you guess why?