Roasted Tomatillo Salsa

Do you ever play the “if you could only have one thing for the rest of your life” game?

You know, when you have to choose between 2 things you really love.

Wine or Beer?

Coffee or Tea?

Rice or Potatoes?

Jeans or Skirts?

This is a hard game for me and it is not often you will get me to make a decisive choice. But I can say with certainty that if I could only eat Mexican food for the rest of my life, I would be happy. As long as I could still have both beer and wine and it didn’t involve tequila! Don’t ask what happened last time I drank tequila. Just know, if you get married in Mexico and have Patron shots as your party favor you are kinda asking for it… (Not my fault, love you Skyler!)

So as you will see in the years to come, I love love love Mexican food. To me, Roasted Tomatillo Salsa is like a building block for fine Mexican cuisine. It is packed with flavor, smells amazing in the oven, and tastes great on everything (except brownies).

So what should you eat with this? Here are a few ideas if you want to take it beyond just chips and salsa.

Eat it on a shredded chicken taco, obviously! If you dilute it a bit with chicken stock you have yourself a fantastic enchilada sauce. You can use it as a sauce for grilled shrimp or slather it all over a chicken burger with pepper jack cheese.

I personally am going to turn on a sporting event (yes, you heard me correctly), layer refried beans, queso fresco and roasted tomatillo salsa in a shallow oven proof bowl, then put it under the broiler until the cheese is melted and slightly browned, then dig in with a bag of chips, 2 Pacificos, and wait for my husband to say, “just when I think I couldn’t love you anymore…”

Aloha,

Roasted Tomatillo Salsa

Ingredients

10 tomatillos

1/2 white or yellow onion, quartered

2-4 whole garlic cloves

1 jalapeño quartered, stem removed (with seeds if you like it hot)

2 T olive oil

1/2 t kosher salt

dash of pepper

dash of cumin

2 large handfuls of cilantro

1 T honey

What to Do

Preheat your oven to 425. De-husk and wash your tomatillos. Put the tomatillos, onion, garlic, and jalapeño in a roasting pan and toss with olive oil, salt, pepper and cumin.

Roast for 15-20 minutes.

Let it cool then transfer to a cusinart or blender.

Add cilantro and honey and blend it up.