We are going out for Mexican food with some friends tonight (Tacos Matamoros in Sunset Park, Brooklyn – seriously wonderful food!), but we’re going a little later than we usually eat dinner, so I made a tomatillo salsa to have with tortilla chips and drinks before we go. Easy to make and really delicious, and it holds in the fridge for at least a week. Living in Sunset Park we have easy access to inexpensive, high quality produce, especially the kind of produce and spices you need for this dish: tomatillos, cilantro, chili peppers, Mexican oregano.
Roast, chop, and blend:
Jalapeños or Chilis (with seeds/ribs or without – depends on how spicy you like it)
Sugar (tiny bit)
- Cut the tomatillos in half and place cut side down on a baking sheet; roast for 12-15 minutes at 400º until soft
- Once the tomatillos are cool, blend with the remaining ingredients, adding a small amount (1/4 cup or so) of cold water to achieve the consistency you prefer
- Taste and adjust spices accordingly: I usually find I need to add salt, or lime, or a little more sugar