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.
**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.)
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