Ingredients with Measurements:
- 1 pound tomatillos, husked and washed
- 1 large onion, quartered
- 3 garlic cloves, peeled
- 2 jalapeño peppers, stemmed and seeded
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 cup water
- Juice of 1 lime
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the tomatillos, onion, garlic, and jalapeño peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, cumin, and chili powder.
3. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred.
4. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
5. Transfer the roasted vegetables to a blender or food processor. Add the chopped cilantro, water, and lime juice.
6. Blend the mixture until it is smooth and well combined.
7. Taste the salsa and adjust the seasoning if needed.
8. Transfer the salsa to a serving bowl and garnish with additional cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
Makes about 2 cups of salsa.
Nutritional information:
Per serving (2 tablespoons):
Calories: 15
Total fat: 1g
Sodium: 100mg
Total carbohydrates: 2g
Dietary fiber: 1g
Sugar: 1g
Protein: 0g
Substitutions for ingredients:
- If you can't find fresh tomatillos, you can use canned tomatillos instead.
- If you don't like spicy food, you can omit the jalapeño peppers or use milder peppers.
- You can use vegetable oil instead of olive oil.
Variations:
- Add a diced avocado to the salsa for a creamy texture.
- Use different types of peppers, such as serrano or poblano, for a different flavor.
- Add a tablespoon of honey or agave nectar for a touch of sweetness.
Tips and tricks:
- Make sure to wash the tomatillos thoroughly before using them.
- If you want a chunkier salsa, pulse the ingredients in the blender instead of blending them until smooth.
- You can make this salsa ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Store the salsa in an airtight container in the refrigerator for up to a week.
Reheating instructions:
This salsa is best served cold, so there's no need to reheat it.
Presentation ideas:
Serve the salsa in a colorful bowl and garnish it with fresh cilantro.
Garnishes:
Fresh cilantro, diced avocado, or sliced jalapeño peppers.
Pairings:
This salsa goes well with tortilla chips, tacos, burritos, or grilled meats.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the salsa is too thick, add a little more water to thin it out.
- If the salsa is too spicy, add a tablespoon of sour cream or Greek yogurt to mellow out the heat.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers after a week.
Food history:
Tomatillos are a staple ingredient in Mexican cuisine and have been used for centuries in dishes such as salsa verde and pozole.
Flavor profiles:
This salsa has a tangy and slightly sweet flavor from the roasted tomatillos, with a spicy kick from the jalapeño peppers.
Serving suggestions:
Serve this salsa as a dip for tortilla chips or as a topping for tacos, burritos, or grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican