Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, September 12, 2016

Tomatillo Salsa

I had never made this spicy green salsa before but after my daughter showed me how easy it was I already can’t wait to make it again. If you don’t have a grill you could roast the tomatillos and garlic in the oven but it wouldn’t have the smoky charred flavor that made it so incredibly tasty…so grill if you can.

Husk a pound of tomatillos and grill until lightly charred along with a small peeled and halved onion, a jalapeno pepper, and two to three peeled garlic cloves. Let cool, remove the pepper stem and combine everything in a blender or food processor with a splash of olive oil, the juice from half a lime, a pinch of cumin, a small handful of cilantro, and salt to taste. You can make it smooth or chunky depending on how long you blend it, or add a half an avocado for an even creamier texture.

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