I looked up several tomatillo salsa or salsa verde recipes and averaged them together to create a recipe we used tonight. I made one major change: I cooked the tomatillos in a cast iron skillet instead of oven roasting them as the recipes suggested. This hot weather friendly technique worked out well. We made our tomato salsa from a recipe we have used many times before.
Here is the finished product:
Of course red and green salsa is not enough for a meal, so we prepared several other veggies that needed to be eaten up too. My husband sauteed some onions, peppers and fennel. The fennel was strangely spicy. As he started cooking it, it made us start coughing the way hot peppers would. I'm back to not liking fennel. I had to pick it out of my veggies because it was making my tongue burn. The time I liked Parmesan fennel must have been a fluke.
My husband also cooked up some rainbow chard with garlic, and I prepared some black beans and local grass-fed steak. The steak was delicious - tender with lots of flavor! We both decided to have Christmas salsa. After the photo, we pretty much put the salsas on everything because they were so good!
Tomatillo Salsa or Salsa Verde
8 small tomatillos, quartered
1 clove of garlic, roughly chopped
1/2 lime juice
1 jalapeno, seeds and ribs removed, roughly chopped
1 thick slice of onion
1/2 bunch of cilantro, stems removed
1/4 t salt (or to taste)
oil
Heat a cast iron skillet and coat the bottom with oil. Add the tomatillos and cook until softened. Remove from the pan and add to the food processor or blender. Add the rest of the ingredients and blend until smooth. Refrigerate for at least an hour before serving to let the flavors meld.
This post is part of Two for Tuesdays at A Moderate Life blog.
