One of my favorite foods is tomatoes (in case you haven’t noticed lately). And one of my favorite foods made from that favorite food is salsa.
As in, when I was a kid, if we ran out of tortilla chips but still had some salsa, I would dump the little broken pieces and crumbs into a bowl and top them with salsa and eat them with a spoon. Like cereal.
And now, twenty years later, I find myself doing the same thing. Good thing Scott’s out of town! Except this time, instead of jarred Chi Chi’s salsa, it’s with homemade roasted tomatillo salsa. It’s a big step up.
Some time in the grill develops amazing flavors. A blender quickly whizzes everything up and just like that — you have salsa. But you’ll probably want to get a fresh bag of chips before you dive in. Or if you’re out of chips, you can use it for enchiladas, huevos rancheros, or as a burger topping. But I won’t judge if you dive straight in with a spoon.
Tomatillo SalsaAdd more jalapenos if you want more spice. I found that the salsa didn’t need any added salt — taste yours before adding. Makes about 2 quarts. 30 mins on the grill + 1 min in the blender.
- 3 lbs tomatillos, husks removed and rinsed
- 3 small onions
- 4+ poblano peppers
- 3+ jalapeno peppers
- 1 bunch cilantro
- juice and zest of 2 limes
- Preheat grill to about 350 degrees for indirect grilling. Place tomatillos, onions, and peppers on the grill but not directly over the coals or burners. Close lid, let cook for 30-45 minutes, until tomatillos are soft.
- Peel skins from onions and remove the stems from the peppers. Place in blender with the tomatillos, cilantro, and lime juice and zest. Blend to desired consistency. If you want a thinner sauce, you can add some water.