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
Printable Recipe
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.
Kitty
I love beautiful fall days too! I live in Bellingham, Wa, not far from your hometown. I am just starting to see some of the color changes. Love it! And that salsa verde looks mighty fine.
Dara (Cookin' Canuck)
Bellingham is one of my favorite towns - we've visited several times and were even considering moving there at one point. It sounds as though it's beautiful right now.
Brenda @ a farmgirl's dabbles
It's been so long since I've cooked with tomatillos, and I have yet to roast them. This sounds so very good!!
Dara (Cookin' Canuck)
Thanks, Brenda. Roasting them mellows out the acidity a bit and adds a depth to the salsa.
Pretend Chef
Yummy!
Dara (Cookin' Canuck)
Thank you.
Belinda @zomppa
I am so with you. Even though I live now in the heat heat heat, my comfort zone is not the heat heat heat. I love crisp days, a thick sweater and a mug of warm goodness in my hands. And a bowl of this salsa.
Dara (Cookin' Canuck)
It sounds like we have the same internal thermostat. All of those things you described sound wonderful to me.
Katrina
This sounds so yummy! I've seen this green salsa at a few Mexican restaurants over the years and love the way it tastes. Now I can make it thanks to you! Yay!
Dara (Cookin' Canuck)
I always choose the tomatillo salsas over the tomato salsas at Mexican restaurants. There's just something about that taste.
Dana
While I can't say that I like cold weather... or football... I definitely like the sound of this fresh salsa!
Dara (Cookin' Canuck)
One out of three isn't bad! 😉
Chris @ TheKeenanCookBook
If you saw how often we eat salsa and quac in our home you'd think we had an addiction. This recipe is not going to help things (fine by me!)
Dara (Cookin' Canuck)
I hear you. Guacamole and salsa are some of our favorite quick snacks.
Lydia (The Perfect Pantry)
Love tomatillo salsa, and it makes a great base for my slow cooker green chile chicken recipe. Next year, I'm going to put a plant in my tomato garden.
Dara (Cookin' Canuck)
That sounds wonderful, Lydia. I'm going to look for that recipe on your blog.
Jessica @ How Sweet
This is one of my favorite salsas. Love it!
Dara (Cookin' Canuck)
Thanks, Jessica.
raquel @ Erecipe
oh I love this green tomato salsa... this on the first time I read such kind of sauce I usually use red tomato. =)
Dara (Cookin' Canuck)
Red tomato salsa is great too, but tomatillo salsa is definitely my favorite.