I’ve been so inconsistent with posting recipes the last few months. Life seems to have gotten crazier and blogging has taken a bit of a back seat. I often feel guilty about it but then I remember what this blog is all about – my love for food and sharing it with others – when I can. The same daily challenges that many of you all face, I face as well. And often times, priorities shift and things don’t get accomplished as often as one would like. With that being said, I am trying to put my guilt aside and just focus on posting quality recipes and enjoying the process, whenever life lets me. So…here we go…
I actually made this salsa several weeks ago and have had it sitting in my blog post queue since then. As I mentioned in an earlier post, I’ve been making a lot of soup, so I decided to make some enchiladas and give soup the night off. Rather than relying on store bought enchilada sauce, I whipped up this delicious Salsa Verde. The bright green color and bracing bite provided by the tomatillos was the perfect compliment to the rich, cheesy & meaty filling in the enchiladas. The salsa was even better served with tortilla chips for dipping, which is why I’m just posting the salsa recipe and not the enchilada recipe. (Side note: I also didn’t take pictures of the enchiladas, so that’s kind of the real reason I’m not posting it.) Even better, it only takes 6 ingredients and is a cinch to make. The next time you want a delicious, authentic and homemade salsa, whip this one up. It’s way better than the store bought jar and worth the extra effort!
- 1 pound (about 8 – 10 medium) tomatillos, husked and rinsed
- 1 jalapeno
- 1/4 cup fresh cilantro (Just rip of a handful of leaves from the stems)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup white onion, diced
- Pre-heat broiler to high.
- Cut tomatillos and jalapeno in half and place flesh side down on a sheet pan.
- Broil for 6 – 8 minutes until blackened in most spots.
- Remove from oven and flip everything over to the other side.
- Broil for 5 – 7 more minutes.
- Remove from oven and add tomatillos, jalapenos, any juices from the pan, cilantro, salt, pepper and 1/2 cup water to a blender.
- Blend until smooth but still a little course and chunky.
- Pour into serving dish and add onions.
- Mix, taste and adjust seasonings.
- Refrigerate at least one hour before serving.