roasted tomatillo & jalapeno salsa verde
one of my favorite sites to peruse is tastespotting… i love looking at all the creatively delicious dishes people create! somewhere along the line (and i feel awful that i can’t remember where i saw this), someone was making a sauce with roasted tomatillos. in addition to the tomatillo bug planted in my head, was rick bayless roasting jalapenos on his show last week. once those two seeds were planted, my creative wheels started spinning…
when tomas brought me home some gorgeous sockeye salmon, i knew i had to make a yummy salsa verde to top it off with! the result, i must admit, was even more delicious than i anticipated! it was such a simple, and light sauce for my fish, and today i’m even using it to top my rice and roasted pork from earlier this week for lunch!
tomatillos are so beautiful – i love how their leaves look like flowers once you open them up! they have such a delicate, yet deliverate flavor… the pairing of the tomatillos and the roasted jalapeno were the perfect pair! when i was done making the salsa, i stuck it in front of tomas’s nose for him to smell, and was excited to see him instantly light up and ask me what i had made! he was, of course, my taste tester and helped me add in a few extra dimensions so the flavor would hit all parts of the tongue, as he said.
this salsa would honestly be great on any meat you have hanging around in your fridge or freezer, and is also great with rice! another great idea would be to slather it on top of some roasted or grilled veggies as a side!
makes a little more than 1 cup
1 small jalapeno
1/8 t cumin
juice of 1 lime
1 bunch cilantro
1/2 T salt
1 clove garlic
preheat oven to 450
place tomatillos (skins removed and rinsed) jalapeno and garlic into a small oven proof dish or skillet. drizzle with 1/4 cup olive oil. place them into the oven and let roast, turning them over half way through. this takes about 15 minutes total, depending on the heat of your oven.
in the meantime, place the cumin, lime juice, cilantro, and salt into a small food processor. when the tomatillos, garlic and jalapeno are done, put the tomatillos and the garlic and all the oil/liquid into the processor. before placing the jalapeno in, chop off the stem, then cut it in half and remove the seeds before adding it to the processor (or keep them in if you would like added heat).
blend all the ingredients together until you have a nice salsa (30 seconds or so). top your dish of choice with the still warm salsa, or store in mason jars in the fridge for chips and salsa and enjoy!!