Dressing & Dips
Tomatillo Salsa Verde + Being a Crappy Dancer + a Muy Bueno Seinfield Video
Hey! It’s Salsa Season!
And since I am like the world’s crappiest dancer ever; well, ALMOST:
AND: (like Mr. PUFFY SHIRT can Judge. Hello!)
I shall not even attempt Salsa dancing for your amusement, but I WILL break stash on my tomatillos and share a killer salsa verde recipe with you…..
Roasted Tomatillo Salsa
Stuff you’ll need:
1 pound tomatillos, husks removed
1 head garlic cloves tops chopped off (see pic)
2-3 Jalapeno peppers
2 cups chopped fresh cilantro (leaves only) Yes, it’s tedious to do. I know
1/4 water, or as needed
2 teaspoons olive oil
Salt and pepper to taste
How to make it:
Roast garlic:
Preheat the oven to 400. Chop off the top of the garlic head, and drizzle with olive oil. Wrap in foil and pop into the oven for about 30-40 minutes. Check it at 30 to see if it easily squeezes out like a paste from the garlic. Use tongs to do this, silly willy! Don’t leave the garlic in the oven too long, or it will get bitter. And we don’t need that kind of drama.
Preheat the oven’s broiler. Put tomatillos and Jalapenos on a large baking sheet. Place under the broiler, and cook until nicely charred. Keep a close watch as this happens quickly. Pop all into a glass bowl with a lid to let them “sweat” and cool.
Do not use plastic wrap on top or put them in baggies. They will sweat all kinds of icky toxins onto your lovely peppers. Most plastic is the Devil, not so bueno.
Here is a pic of how I do that sans the devil plastic:
Ya, I know they are not the same peppers!
Sheesh.
Can’t take pics of EVERYTHING.
Or can I???
Deep thoughts.
Ahem, moving riiiiight along:
Squeeze garlic out of the skins into a small Cuisinart thingy or blender.
Add the cooled peppers and tomatillos, and cilantro to the mixer and blend. Add a little water but not too much, to get the consistency you want. Season with salt and fresh cracked pepper to taste. Add more cilantro if you are a cilantro lover and a little chili powder if you want a more complex flavor. Keep your sexy salsa in the fridge, and plop it on to liven up just about anything except chocolate.
Ya, it’s not great with chocolate.
Not that I know anyone who’s tried that. No Way, Jose.
I love this over eggs..but it seems like I am always talking about eggs.
Now go get your Salsa on! And if you feel like dancing after trying this, GO FOR IT!
But I’m gonna pass on that.
Well, unless tequila is involved.
Which, luckily, is an extremely rare occurrence.
Oh, AND as PROMISED: Here’s another Jerry Seinfeld and George Constanza talking SALSA:
How FABULOUS is that video!?
- 1 pound tomatillos, husks removed
- 1 head garlic cloves tops chopped off (see pic)
- 2-3 Jalapeno peppers
- 2 cups chopped fresh cilantro (leaves only) Yes, it’s tedious to do. I know
- 1/4 water, or as needed
- 2 teaspoons olive oil
- Salt and pepper to taste
- Roast garlic:
- Preheat the oven to 400. Chop off the top of the garlic head, and drizzle with olive oil. Wrap in foil and pop into the oven for about 30-40 minutes. Check it at 30 to see if it easily squeezes out like a paste from the garlic. Use tongs to do this! Don’t leave it in too long or it will get bitter. No likey bitter.
- Preheat the oven’s broiler. Put tomatillos and Jalapenos on a large baking sheet. Place under the broiler, and cook until nicely charred. Keep a close watch as this happens quickly. Pop all into a glass bowl with a lid to let them “sweat” and cool.
- Squeeze garlic out of the skins into a small Cuisinart thingy or blender.
- Add the cooled peppers and tomatillos, and cilantro to the mixer and blend. Add a little water but not too much, to get the consistency you want. Season with salt and fresh cracked pepper to taste. Add more cilantro if you are a cilantro lover like I am, and a little chili powder if you want a more complex flavor. Keep in the fridge to liven up just about anything except chocolate.
This looks fantastic! I am a newbie to tomatillos. I had a recipe calling for them once, and I hunted for the little buggers, but they didn’t carry them in my little Wisconsin town way back when. This recipe demands I go hunting again!
Quick question, Lisa:
How long does this last in the refrigerator, (I get just a leeeeeeeetle forgetful and leave things in there a leeeeeeetle too long.)
Your writing is far better than your dancing. You made me laugh. 🙂 Thanks!
@Christy B, I’d say 4 days in the fridge. But it never lasts that long. Yes, i better stick to writing and dancing in private ;), LOL.
Thanks for popping by!
Wow, this post has me HUNGRY! I would have never thought to mix brown rice, salsa and avacado! Not only are the colors beautiful, but it sounds delicious! I love your writing style. Sexy Salsa? Who could resist that?
Thanks Janiera! Hope you try it soon!
Yeah, that looks awesome!! Can you just half the recipe? That’s probably just too much for me to do at one time and I’d hate to see it get stale.
Oh, yeah, I love the Seinfeld stuff too. I don’t dance anything like her. 😉