Many commercial salsas include stabilizers, preservatives and added sugar (which none of us really need and don't actually make the salsa taste better). Luckily, throwing together your own is as simple as roasting some tomatillos, tossing some green herbs into the blender, and shaking your maracas about how awesome you are in the kitchen.
You will need:
6 tomatillos, husked, washed and chopped
1 tbsp olive oil
1/2 cup parsley, long stems removed
3 tbsp each: diced tomatoes, red onion, cilantro OR 1/3 cup prepared salsa (ingredients should read: tomatoes, onion, cilantro)
2 tbsp fresh cilantro, chopped + long stems removed
3 cloves garlic
1 serrano chili pepper, seeded and chopped
If you've never cooked with tomatillos before, no worries! They're often sold in their papery husks (which make them look a little like those jack-o-lantern plants you can buy around Halloween), and when removed from their husks, they look like green tomatoes. Surprisingly, when you cut them open, tomatillos look like a starfruit: white flesh with little black seeds. They're more closely related to gooseberries (have you ever tried those?), and belong to the same family as eggplants and peppers (or, nightshade veggies). Their flavor is quite citrus-y and goes well with spicy Mexican dishes: it helps to bring out the flavor.
My favorite way to prepare these little veggies is to roast: doing so softens them a bit (easier blending) and deepens their flavor a little.
Once they're done, toss them into the blender with your remaining ingredients and pulse until combined but chunky.
- 6 tomatillos, husked, washed and chopped
- 1 tbsp olive oil
- 1/2 cup parsley, long stems removed
- 3 tbsp each: diced tomatoes, red onion, cilantro OR 1/3 cup prepared salsa (ingredients should read: tomatoes, onion, cilantro)
- 2 tbsp fresh cilantro, chopped + long stems removed
- 3 cloves garlic
- 1 serrano chili pepper, seeded and chopped
- 1. Preheat oven to 400F.
- 2. Spread tomatillos on a foil-lined baking sheet. Drizzle with oil then transfer to the oven. Bake for 20 minutes until tomatillos start to shrivel slightly.
- 3. In the meantime, prep your remaining ingredients.
- 4. Allow tomatillos to cool slightly before transferring to a blender. Toss in remaining ingredients. Pulse 5-10 seconds until combined but chunky.