Turns out, the tart little gooseberries known as tomatillos are actually quite easy to cook with. I think I was just intimidated by their weird casing. Just peel it off, and inside you have a delightful little green tomatillo awaiting its culinary fate! This recipe is essentially just a copy of a recipe that Aaron invented. I became jealous of him always making his own salsa at home, leaving my own jar of Herdez looking much less exciting and not nearly as appetizing. But as usual, I am putting my own spin on it. I prefer raw garlic in salsa, where Aaron prefers it roasted. I like a good medium to hot spice level, and he likes EXTREME spice. He prefers chunky salsa, where I like it a bit more pureed (I’m still working on my feelings about large chunks of tomatoes). But what’s great about salsa is that you can make it to your own personal taste. This is a super flavorful, tangy salsa that’s awesome on just about anything!
- 6 roma tomatoes
- 6 tomatillos
- 2 jalapeños (1 if you want milder salsa)
- 4 cloves garlic
- 1 small onion or half of a large onion
- 1 tsp salt
- juice of 1-2 limes (depending on size)
- 1 T red wine vinegar (optional)
- 2-3 tsp agave nectar or honey
- 2/3 to 1 cup cilantro
Set oven to 400 degrees. Halve the roma tomatoes, tomatillos, and jalapeños, and arrange them on a baking sheet, cut side up. Roast in the oven for 30-40 minutes. If you’re not into raw garlic in your salsa (Aaron always complains about my use of raw garlic!), you can roast the garlic as well. I like roasting the veggies cut open so they release some of their juices, making the salsa have a more concentrated flavor. If you prefer a looser salsa, then roast your tomatoes and tomatillos without cutting them open.
In a food processor, add the onion (quartered) and garlic. Pulse a few times to roughly chop. Once the tomatoes, jalapeños and tomatillos come out of the oven and have cooled a few minutes, throw them into the food processor along with all of the other ingredients. Pulse a few times, taste, and adjust seasonings if necessary. Pulse for longer to get a smoother salsa, or leave as is for a chunky salsa. Let salsa cool completely before eating, and I find that the flavor improves if it sits in the fridge at least a day.