Sunday, October 16, 2011

Roasted Salsa Verde

Yesterday was the first day of our produce co-op! It was such a huge success.  I am so excited to continue to work out the bugs and save many families so much money on their fruits and vegetables.  If you are interested in the co-op check it out Here.

Each time we get a new basket, we will get an "item of the week" for the participants to try. This will be a  little known fruit or vegetable so that you will be able to try new things but still get the things you want in your basket. I will be posting recipes for the item of the week, each time we get something new.  This week we chose tomatillos to be the featured item.  There are a few recipes that I have posted already that use tomatillos and even a salsa Verde.  Green Chile Burritos, Homemade Tamales, and Cilantro Lime Ranch Dressing

For those who don't know my husband, you are missing out! Seriously, this guy is AMAZING!  Each time I find a new favorite food, especially when it's a re-occurring pregnancy craving, he will perfect the dish until I am fully satisfied.  This way, I can have it whenever I want and we don't have to run to a restaurant to pay for it. This salsa, just so happens to be one of those dishes! 

I love when he cooks for me.  He loves to cook for me too!  He is amazing at creating his own recipes to give it the perfect blend of flavors.

This recipe MUST be roasted!  When you roast jalapenos and garlic, it changes the spice and the flavor.  This salsa is super mild, even though there is so many jalapenos in it.  If you don't want to roast them, then you will end up with way too strong of a garlic flavor and a VERY spicy salsa.  So with that being said... Here is out item of the week, tomatillos in a delicious roasted salsa Verde. 

Roasted Salsa Verde

1 Cup pureed roasted tomatillos (about 25-30 of them)
1/2 yellow onion roasted
3 roasted jalapenos
4 cloves roasted garlic
1/2 cup chopped cilantro leaves
1/8 tsp cumin (just a dash)
1 tbsp plus 1 tsp lime juice
Salt to taste (we used about 1 1/4 tsp)
1 1/2 tbsp sugar

Peel the husks off of the tomatillos and discard. Cut tomatillos in half and place cut side down on a foil lined cookie sheet.  Cut onion in half and peel off skin. Place garlic cloves on the cookie sheet.  (if you want to roast the entire head, cut off the top and place it on the cookie sheet, as shown below)
Cut stems off of jalapenos, cut out the seeds and the ribs and cut them in half. (For spicy salsa, leave in seeds and ribs)  Place cut side down on the cookie sheet.

Set oven to broil on high.  Place cookie sheet in the oven and cook until skins and outsides or scorched.  (just a few minutes, so watch it good!)  Remove from oven and immediately place items in a plastic or paper bag. Close the end and let the items sit for about 10 minutes.  At this point, you will be able to remove the scorched skins and discard.  The tomatillos will almost be pureed at this point.  Toss all items into a blender or food processor, and add the rest of the ingredients.

Tip:  Make sure to taste as you go, And adjust according to your liking

Pulse until pureed. Chill and serve.  Great with chips, or even in the Homemade Tamales and Green Chile Burritos.

This is what they will look like roasted.   We doubled the recipe, so you should have about half of this. 

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