Well ladies and gentleman, it’s the last week of 6 Weeks of Salsa. Are you all salsa-ed out? I hope you’ve got room for 1 more. This one is a special one because I’ve never worked with tomatillos before. In fact, I always kind of thought they were green tomatoes but then they had a weird shell. I don’t know. I’m still not entirely sure what they are but I do they make a delicious salsa that’s perfect for topping a steak salad, a burrito, or your favorite chip!
First – your ingredients. A poblano pepper, 2 tomatillos, and half a yellow onion. You may also need some salt. Unwrap your tomatillos and rinse them (they’ll be a little sticky) and then roast in the oven for 15-18 minutes. The pepper will wilt and the tomatillos will looked bruised when they’re done.
Then you rip the stem off the pepper and blend it all together. Too easy. You can either wait for it to chill before eating it on your food of choice or smother your food right then and there.
Like I said, we made steak salads and topped it with our roasted tomatillo salsa. Hubs said it was like a healthy burrito bowl. 😉
- 2 tomatillos
- 1 poblano pepper
- 1/2 yellow onion
- salt to taste
- Roast tomatillos and pepper at 350 degrees for 15-18 minutes. When vegetables are starting to wilt and brown, they’re ready
- Remove the stem of the pepper and throw all the ingredients into a food processor
- Blend until smooth and serve over burritos, salads, chips, pita chips, you name it
Have you ever cooked with tomatillos? What else are they good on?