It’s good to be craving Mexican food again. When I saw tomatillos for 68 cents a pound today at the Sack ‘n Save in Denton – our largest Mexican food store — I couldn’t resist getting a big sackful.
Oh, the joy of being able to buy tomatillos!
Since I was in a roasting mood anyway, with Mom’s big iron skillet doing the job of two comals, I decided roastify this little salsa, too. It’s so easy, and if you serve it warm (which I strongly recommend that you do), you’ll be so proud of yourself and wonder why you ever made a special trip to that Tex-Mex place on the other side of the river just for the salsa verde.
Now you can save your gas money and buy something that you really need, like a new box of Sharpies.
This salsa is great over eggs (al gusto) and breakfast burritos, poured over enchiladas or chile rellenos, or anything else, really. It’s positively dreamy.
Roasted Salsa Verde
INGREDIENTS
8-10 large tomatillos, husks removed and rinsed
2 cloves garlic, unpeeled
½ medium white onion, sliced
2 medium fresh jalapenos
handful cilantro
sea salt
WHAT YOU DO
1. Roast the tomatillos, onions, garlic, and jalapenos on a comal or cast-iron skillet, over medium-high heat, turning to make sure all sides are browned. This’ll take 15-20 minutes.
2. Peel the garlic and put everything but the jalapeños in a medium bowl.
3. Slice the jalapeños open and take out the seeds and membranes (which, by the way, is called the placenta). Now, add these to the bowl.
4. Grab a bunch of cilantro and throw in the bowl, too. With a hand blender, mix everything together – but not too much, because you’ll want this to be slightly chunky.
