With Cinco de Mayo coming up, everyone needs a few great, fresh salsa recipes to have at hand to serve with a side of chips, and to compliment other traditional Mexican dishes! If you haven’t planned your meal yet, don’t worry, because I have two great menus for you to choose from for Cinco de Mayo that start off with two of my favorite home-made salsas!
I’m a huge fan of roasted-vegetables, including mushrooms, cauliflower, poblano peppers, bell peppers, broccoli, and the list could go on. So naturally, when I wanted to create a delicious green salsa, I thought of roasting tomatillos. With the addition of a few other ingredients, out came this salsa verde with a fabulous flavor!
This salsa consists of tomatillos, jalapenos, cilantro, and garlic… and that’s it! I love that I can just throw a few ingredients into the oven to roast, and then turn around and blend everything together to create this perfect green salsa. In the past, I’ve typically been a fan of red salsas, but this Roasted Tomatillo Salsa quickly become one of my favorites! I recently tested this recipe out, along with one of my favorite red salsa recipes (coming tomorrow), when having a few friends over for dinner and both were a huge hit! I typically shy away from chips and salsa at Mexican restaurants, mainly because I end up eating too many and find myself full before my meal even arrives, but this roasted tomatillo salsa was too addicting, and we all found ourselves hovering around the salsa table.
Watch out for tomorrow’s post on my famous chunky red salsa recipe along with two great Cinco de Mayo menus I’ve planned for you, including one that is vegan and gluten-free.
Three years ago: Mod Monkey Chocolate Cake w/Buttercream Frosting
Roasted Tomatillo Salsa
- 1 pound tomatillos , husks removed and washed
- 8 cloves garlic , peeled
- 2-3 green jalapenos , stems removed and de-seeded (add more for more spice)
- 1 large bunch cilantro , large stems removed and washed
- 1/2-3/4 cup water
- 1 teasp salt , or to taste
- freshly ground black pepper
- Preheat the oven to broil.
- Place the tomatillos, garlic cloves, and jalapeno chiles on a lined baking tray (you can use a silpat or foil to line the tray). Try to tuck the garlic under the tomatoes to keep it from burning.
- Broil for about 15 minutes, turning frequently, until evenly roasted and charred. Remove from the oven, and set aside to cool completely.
- Add the roasted tomatoes, garlic cloves, and jalapenos to a blender or food processor. Add the cilantro and water and puree until completely smooth. Start off with 1/2 cup water and increase up to a total of 3/4 cup water as needed depending on desired consistency.
- Season with salt and pepper. I prefer to chill the salsa in the fridge before serving, but it can also be served immediately.