This salsa is great with chips, as a topping for grilled fish, as a base for chicken enchiladas– it’s a MUST-HAVE, GO-TO Tex-Mex sauce that can be used in a variety of ways! This particular recipe is a rather involved process starting from scratch and roasting all the vegetables. For a simpler version, try the Basic Salsa Verde. If you DO decide to the time to make this roasted version, you’ll come to appreciate complexity and layering of flavors!
- One pound of fresh tomatillos
- 8-10 cloves of fresh garlic
- 1 large white onion
- 1 large jalapeño pepper
- 1/4 cup fresh cilantro
- 1/4 cup vegetable oil
- Juice of 4 limes (or about 1/4 cup)
- 1 Tablespoon Kosher Salt
- 1-2 Tablespoons ground cumin*
*I suggest toasting whole cumin seeds in a pan over medium heat for a few minutes (making sure to keep the seeds moving around so as not to burn one side) and then grinding the seeds with a mortar and pestle– this will give you more of smokey flavor than just using pre-gound cumin. But, if you’d rather not take the time, regular ground cumin will work just fine.
- Start by peeling and rinsing the tomatillos– they will be sticky, so be sure that all the mud/dirt is rinsed off of them.
- Peel garlic cloves (trying to keep them intact if possible)
- Peel the onion and quarter it.
- Wash the jalapeño pepper– don’t feel the need to take the stem off or the seeds out; just leave it whole.
- Place all of the prepared vegetables in a roasting pan, drizzle with vegetable oil, and sprinkle with salt.
- Roast vegetables at about 425°F for approximately 30 minutes (or until the vegetables are starting to brown and are softened to the point that they could easily be punctured by a fork).
- Once the vegetables are done roasting, take the stem off of the jalapeño pepper (it should be so soft that it can easily just be slipped right off), and put all ingredients into a blender.
- To the vegetables, add cilantro, lime juice and cumin.
- Blend until smooth.
*Make sure to taste the salsa and add more salt if needed. Also, if you would like to tone down the spice of the salsa, you can add plain yogurt or sour cream to the mix and blend it in– this will make the salsa creamy as well!