I believe just about every blog I follow or post I see on facebook has been posting something cool to drink or eat, grilling out or posting something about the heat. Yessiree, it’s a heat wave throughout the United States baby! And it’s stickin’ around. Like many of you, I want something to eat that doesn’t involve the oven and even the grill right now, that is even too hot to stand by.
For the longest time I’ve been wanting to make green salsa. I’ve seen it on blogs and I’ve had it at my favorite Mexican restaurants. It’s been on my mental list for at least a year. I recently seen green salsa on a friend’s blog and that set my mind on making it. I had also seen that my local store now carries tomatillos…most of the time. Anyways, we’re moving up in the world…ha!
I researched quite a bit, as I have never used a tomatillo in a recipe or anything for that matter. I heard they were more “tart” than a red, sweet tomato, so I knew I had to balance things out too. Once I wrote it out a few times, I was ready to have a go at it. I must say for this being the first time making it, I really liked it, wouldn’t change a thing and it was even husband approved! Woot!
So, let’s get on with it…
5 medium size tomatillos, remove husks and wipe with a damp cloth to remove sticky residue
1-2 habernaro peppers (I used 2 and it was still what I call mild-medium salsa)
1 medium white onion
3-4 garlic cloves (I used 4)
handful of cilantro leaves
splash of lime juice
a few splashs of red wine vinegar
fresh ground cracked black pepper, to taste
kosher salt, to taste
1/2 t. dried oregano
1/2 t. ground cumin
Get your ingredients ready to assemble and this will come together in no time.
Core the tomatillos.
Quarter the tomatillos. Peel the garlic and rough chop the onions.
(Not really a rough chop, since I used the wrong picture…ha!)
Remove the seeds from the habernaro, or leave them in if you can stand the heat!
Add all ingredients to a food processor or blender. Pulse ingredients together a few times to chop. Taste and add salt if necessary. Salt will balance the tartness of the tomatillo. Be liberal with it. Add red wine vinegar as necessary and to your taste. Pulse a few more times until desired consistency.
This is what mine looked like.
Of course, it’s time for a taste test or four 😉
Yes, my hand is that brown. I am dark in the summer 😀
Mmmm…we are using this on grilled chicken this week, I can’t wait!
Makes 3/4 quart.
Optional: Roast the tomatillos, habernaro and the onion in the oven or on the grill for about 10-15 minutes. Not a cilantro fan? Substitute parsley in it’s place.
Everyone have a wonderful 4th of July holiday!! xoxo