When I awoke yesterday morning, I breathed an audible sigh of relief. That wasn't because I managed not to sleep through my alarm or because I realized it was a non-running morning, which means I get to laze around in bed for an extra half-hour. Nope, this sigh was because yesterday was the beginning of my favorite month - September. For those of you who may not know, I am decidedly not a hot weather gal. Growing up in Vancouver allowed my body to adjust to relatively mild summers but now that I live in Utah, I find myself watching The Weather Channel with great trepidation. Anything over 90 degrees F has me whining like a preschooler who is short on naptime hours. However, I do appreciate the longer growing season which gives me access to these beautiful tomatillos to make batches of salsa verde.
For as long as I can remember, I have hugged myself in delight at the mere thought of cool, crisp September days. When I was kid, I would come home from school with bouquets of brightly colored leaves gripped tightly in my hands. I would walk along the tree-lined streets of our neighborhood, throwing piles of leaves into the air - reds, yellows and oranges fluttering down on me like butterflies. I always promised that I would be married on a bright September day and, sure enough, almost 12 years ago my husband and I said our "I do"s, surrounded by family and friends on a sunny autumn day.
Now that I live in the United States, September represents the start of another fall tradition...football. Sunday afternoons are spent alternately on the couch in front of a football game and in the backyard, throwing the old pigskin (that's a football for those of you who are not versed in the language of all-things NFL and NCAA) back and forth while diving into piles of crunchy leaves.
Whether you are tail-gating with your buddies or watching the game in the comfort of your own home, chips and salsa are the ultimate football fare. This tomatillo salsa has a bright, tangy flavor, which is mellowed somewhat by roasting the tomatillos, chile peppers and garlic. If you prefer less heat from your salsa, ease up on the amount of serrano peppers you use. Of course, you can always add more if you are a fire-loving kind of person. It's your call. This salsa also adds a great kick to fish tacos and shredded pork burritos.
The recipe:
Preheat the broiler. Place tomatillos, serrano peppers and garlic cloves on a baking sheet lined with foil. If you prefer less (or more) heat, adjust the amount of serrano peppers you use.
Place baking sheet under the broiler and cook until tomatillos are soft and starting to blacked, 7 to 8 minutes. The garlic and serrano peppers should be removed from the tray if starting to blacken too much.
Remove skin from garlic and cut the stems off the serrano peppers.
Using tongs, transfer the tomatillos, serrano peppers and garlic to the bowl of a food processor.
Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency. Transfer salsa to a serving dish, let cool and serve.
Other salsa recipes:
Roasted Tomatillo Salsa Verde
Mango, Red Pepper & Lime Salsa
Corn Salsa with Zing
Roasted Tomatillo Salsa Verde
Ingredients
- 2 pounds fresh tomatillos husked and rinsed
- 3 cloves garlic papery skin left intact
- 2 serrano peppers
- â…” cup roughly chopped cilantro
- 2 teaspoons fresh lime juice
- ¼ - ½ teaspoon kosher salt to taste
Instructions
- Preheat broiler.
- Place tomatillos, serrano peppers and garlic cloves on a baking sheet lined with foil.
- Place baking sheet under the broiler and cook until tomatillos are soft and starting to blacked, 7 to 8 minutes. The garlic and serrano peppers should be removed from the tray if starting to blacken too much.
- Remove skin from garlic and cut the stems off the serrano peppers.
- Using tongs, transfer the tomatillos, serrano peppers and garlic to the bowl of a food processor.
- Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency.
- Transfer salsa to a serving dish, let cool and serve.
Stefani
Your recipe sounds delicious. I have only made homemade salsa once and it is one of my favorite appetizers!
Heather
I just made this salsa. It took less than 30 minutes (including husking), and it is delicious. Thank you for sharing this awesome recipe!
Kathy - Panini Happy
Oh my goodness, I just love a good salsa verde! I could eat this whole bowl, it looks so good. 🙂
Monet
Ryan loves tomatillo salsa (and I like it quite a bit too!) Thanks for sharing with me. My breakfast tastes a bit better as I imagine how tasty this dip must be with chips! I hope you are having a beautiful day.
DessertForTwo
I'm SO with you. I was used to the heat in Texas, but now that I've grown accustomed to the cooler California weather, anything over 90 is unbearable.
But this salsa, by the way, is my favorite way to beat the heat! I froze a bunch of tomatillos last year, so I need to make this!
Magic of Spice
That salsa looks so wonderful! I generally do mine raw but have wanted to try a roasted version...love the depth 🙂
Jeanette
I've only had tomatillo salsa in the restaurants - never cooked with tomatillos before, but would to try this recipe!
Jennifer (Savor)
I do adore fall but to be honest, since winter lasted 6 months and our summer weather was 2 months, I would love to have another month of summer.
Guava
This looks so beautiful I could definitely become addicted. Such "appealing" pictures. The heat from this will help to keep you cool.