Not to sound dramatic, but I'm pretty sure I've found the perfect salsa. And not to brag or anything, but I do consider myself to be a bit of a salsa snob/aficionado/expert. I just love salsas of all kinds, and even better, I love making it. I don't think I've ever made the same salsa twice, but for this one, I most surely will. I served this as an accompaniment to what is now one of my top 5 favorite meals (to be shared tomorrow), and the whole dish left me so happy and satisfied.
A few summers ago, back when I was on a salsa-making spree, I started making green salsa, and it was always my favorite. Some of my family thought it was a little weird, but I absolutely LOVE the combination of tangy tomatillos, spicy jalapenos, and fresh limes and cilantro. I just can't get enough. I always made mine with raw tomatillos, but roasting them gives the salsa so much more flavor and depth.
Even though this salsa has an extra step to roast the tomatillos, jalapeno, and garlic, the whole thing still come together quite quickly, and I wouldn't recommend skipping that step.
Roasted Tomatillo Salsa
adapted from Rick Bayless, Mexican Everyday
- 4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
- 2 large garlic cloves, peeled
- 1 jalapeno
- about 1/3 cup loosely packed, roughly chopped cilantro
- 1/2 small white onion, chopped
- juice of 1/2 lime
When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds. Roughly chop and add to the food processor as well.
Add 1/4 cup of water, onions, and cilarntro to the food processor, and blend to a coarse puree. Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency. Add lime juice and salt to taste (usually about 1/2 tsp salt).