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Monday, May 21, 2012

Springtime Salsa Verde

We're in the middle of Spring, which means lovely 100 degree days here in the desert.  What better way to enjoy a hot afternoon than with a Mexican beer, chips and salsa?  I've been on the hunt for some truly Southwestern recipes lately, and this Roasted Tomatillo Salsa did not disappoint.  I've never used tomatillos before, and it was actually quite exciting to remove their papery husks and behold their flawless and shiny green skins.  This salsa is so versatile--put it on your eggs, your enchiladas, or for a truly Arizonan experience, put it on your Sonoran dog.  I promise the added work of husking these little green gems is worth it.

Roasted Tomatillo Salsa
1 lb tomatillos
2 jalapeno peppers
3 pearl onions
4 cloves garlic
1/3 bushel cilantro
1-2 limes, juiced
olive oil, drizzle
sea salt, dash

Set oven to 400 degrees.  Husk and wash tomatillos, and peel pearl onions and remove root.  (Do not peel garlic).  Lay tomatillos, jalapenos, onions and garlic on metal cooking pan.  Drizzle with olive oil and sprinkle with sea salt.  Use your hands to lightly toss ingredients to help coat them with the olive oil and salt.  Bake for 20-30 minutes, until skins are blistered.  Let roasted vegetables cool for 5-10 minutes, then de-stem and de-seed jalapenos and peel garlic.  Blend roasted vegetables with trimmed cilantro and lime juice. Pin It

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