By: TAYLOR WALDRON
Web Editor, Staff Columnist
Let me just start off by saying that I LOVE SALSA. If I had to choose one perfect snack, it would be chips and salsa. With this snack, you get the perfect ratio of sweet and salty combined with both soft and crunchy. Salsa can be a delightful condiment or stand on its own as the star of a great appetizer or meal.
As we approach midterms, it’s time to break out the quick and delicious snack options for late-night study sessions. The great thing about this recipe is that the snack travels well! Just grab your salsa, your favorite chips, and head on over to your preferred designated study spot.
I am a fan of most salsa but my favorites are spicy salsas. I have been searching for a new flavor for a few months that would excite my palette.
I am so glad that I stumbled upon a few different recipes for tomatillo salsas (those green tiny looking tomatoes). Tomatillos have a unique, earthy, deep flavor to them that tomatoes just do not embody.
Green salsas behave differently in a dish or as a dip than red salsas. When I have had green salsas in a restaurant or commercial setting, they’re always spicier and have a deeper flavor than red salsas.
This recipe was adapted from a few of the tomatillo salsa recipes I found online. What I love about this recipe is the smokey flavor from the almost-burnt tomatillos and the intense spice from both the serrano and jalapeño keep you dipping over and over again.
My favorite way to enjoy this salsa is with lime-flavored tortilla chips or mixed in with some guacamole.
Roasted Tomatillo Salsa
- 4 Medium (or 8 small) Tomatillos, husked and rinsed
- 1 Large Serrano Pepper
- 1 Small Jalepeño
- 1 Large Garlic Clove, unpeeled
- ½ Small White Onion, finely chopped
- ¼ Cup Chopped Cilantro
- Salt to taste
- Roast Tomatillos on a rimmed baking sheet about 4 inches below a preheated broiler (400 degrees if possible) for 5 minutes or until they’re soft and have black spots on one side.
- Flip Tomatillos over and roast on the other side until they are soft and they have black spots.
- While roasting the Tomatillos, roast the Serrano Pepper, Jalepeño, and Garlic over medium heat in a dry skillet, turning them regularly for 8 minutes or until they are soft and have dark spots.
- Cool all roasted ingredients
- Slip the papery skin off of the Garlic and combine the Tomatillos, Serrano, and Jalepeño in a blender (or food processor).
- Blend until the mixture reaches a coarse puree.
- Pour salsa into a mixing bowl.
- Add the onion and cilantro to the salsa mixture, stir to combine, season with salt.
Pro Tip! If the salsa mixture is too thick, add water ¼ Cup at a time to loosen.
Fun Tip! Combine salsa mixture with guacamole for a fiery, spicy addition!