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Tomatillo Salsa

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I am a Texan girl through and through who has an unhealthy obsession with Tex-Mex that only got worse after spending over a year living in Spain and having no luck really getting my hands on some much lusted after tomatillos. You can ask my family – after missing them while I was abroad the next thing, I missed the most was some good ‘ole Tex-Mex food (this was literally my first meal back on home soil.)

Enter the tomatillo (actually a fruit) that is native to Mexico which might have been one reason it was so hard to find. Do not be fooled, these are not green tomatoes even though they look very similar. I love this salsa because it combines all the things I love about Tex-Mex food (cilantro and lime) and it’s so easy to make.

After roasting the veggies place everything into a blender (I am not a huge fan of the food processor, all those parts to clean and disassemble) – and voilà you’ve got yourself a salsa.

We are enjoying this recipe for Cinco de Mayo (a holiday that is celebrated more in the States than in Mexico,) however, I’d totally make this year-round.

Note – I mostly follow a holistic Ayurvedic diet for my Pitta-Vata doshas/constitution (meaning that I have got such a spicy personality that I don’t use a lot of heat, chilis, and peppers). My family knows that when I have something a little bit spicier, I can be a little bit more firey and intense than normal. I like to think it’s best for everyone, that I’ve cut out the spicy foods. LOL! If you are someone that loves spicy or just want to add a kick to your salsa, feel free to add peppers or chilis. I know for sure my brother Chef Joey would add at least a jalapeño if not a serrano pepper too. He can eat ghost peppers and feel nothing, while I would lick it and kilt over.

Tomatillo Salsa Ingredients
Seriously! Roast and blend and now you’ve got yourself a salsa. It takes longer to separate the cilantro than anything else!
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Tomatillo Salsa

Makes 1 cup

Ingredients

  • 6 tomatillos
  • ¼ medium yellow onion, cut into large chunks
  • 2 garlic cloves, unpeeled (wrapped in foil)
  • 1/2 teaspoon lime zest or zest of 1 lime
  • 1 ½ tablespoon fresh lime juice or between 1-2 limes
  • 1 ½ tablespoon Aqua et Oleum’s premium extra virgin olive oil + some for drizzling
  • ¼ cup fresh cilantro (I prefer to only use the cilantro leaves for something like this, however, you can use the stems and chop if you prefer)
  • ½ teaspoon sea salt
  • ½ teaspoon cumin (optional – but I love cumin)

**I don’t use a ton of jalapeños or chilis, however, if you’d prefer to kick this up a notch, feel free to add some to the recipe (add them when you roast the tomatillos.)

Instructions

  1. Slice up one to two pieces of bread, if not already done.
  2. Preheat the oven to 450°F, then line a baking sheet with parchment paper.
  3. Remove the outer husks (protective paper-like covering) and rinse the tomatillos under cool water and remove that sticky residue.
  4. Place tomatillos and onion (add peppers here too) on the baking sheet and coat with Aqua et Oleum’s extra virgin olive oil and salt. Add the wrapped garlic to the baking sheet. Roast for about 15-20 minutes or until the tomatillos are soft and well browned.
  5. Remove the garlic from the foil, peel, and transfer to a blender. Add the remaining items from the baking sheet, the lime zest, lime juice, the extra virgin olive oil, cumin, cilantro leaves, and salt. Blend until finely chopped.
  6. Add additional lime juice or cilantro depending on your flavor preference. Enjoy with chips, tortillas, tacos, enchiladas, overcooked meats.
Excuse me while I have a moment with the tomatillo salsa
Reunited and it feels so good! I am literally having a moment with the Tomatillo Salsa…

This recipe was adapted from the Love & Lemons Every Day Cookbook

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