Sunday, September 1, 2013

Salsa Verde: Green Tomatillo Salsa

What a crazy week this has been!  We incorporated a company (as of June Marc is a Journeyman Electrician so he needed to start a business so he can contract himself out).  We also purchased Marc a company truck - as you can see, he is pretty excited about that!  It's been a crazy busy week of meeting with the dealership, lawyers, accountants, banks, insurance brokers, etc. and getting everything lined up  to start the business. 
We've also been getting ready for our trip in two weeks.  We are heading to Seattle for IFBC, my very first blogging conference!  Neither of us have been to the US since we were kids so we are both pretty excited for the trip!   Even though the conference is just for a weekend, we both took 2 weeks off so we could take our time exploring the US on the way there, and visit my family on Vancouver Island the following week before we make our way home.   Needless to say, a lot of exciting things are happening for us right now! 
Today I decided to share a recipe I recently fell in love with - tomatillo salsa.  I was first introduced to this type of salsa last year, when a Mexican friend of mine hosted a dinner party before Christmas.  I couldn't get enough of this salsa - it was incredible, especially paired with her homemade tortillas.  

One of my bosses went to Mexico recently and brought me back a tortilla press.  I hit up my friend for some masa harina (corn flour with a hint of lime - perfect for tortilla's) and attempted to make my own version of tomatillo salsa to go along with them.  After a few attempts, I had a winner. 

- 1 lb tomatillos
- 1/2 jalepeno, deseeded and rinsed
- 1/2 medium white onion, chopped
- 2 cloves garlic, peeled and chopped
- squeeze of fresh lime juice
- 1/4 cup packed cilantro leaves
- dash of salt


Peel tomatillos and rinse - pat dry.  Cut in half and place on a baking sheet (cut side down) with jalepeno.  Broil for about 5 minutes, until tops have turned brown (even black in some spots), like the photo below: 

Blend roasted tomatillos and jalepeno with remaining ingredients until combined. 


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