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.
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:
Cookin’ Canuck’s Mango, Red Pepper & Lime Salsa
Cookin’ Canuck’s Corn Salsa with Zing
Two Peas & Their Pod’s Pineapple Salsa
Everyday Southwest’s Zucchini Salsa Verde
Eliza Domestica’s Avocado Salsa Verde
Roasted Tomatillo Salsa Verde
|Amount Per Serving||As Served|
|Calories 156kcal Calories from fat 42|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 9g||36%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck.
- 2 lbs. fresh tomatillos, husked and rinsed
- 3 cloves garlic, papery skin left intact
- 2 serrano peppers
- 2/3 cup roughly chopped cilantro
- 2 tsp fresh lime juice
- 1/4 - 1/2 tsp kosher salt, to taste
- 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.