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
- 2/3 cup roughly chopped cilantro
- 2 teaspoons fresh lime juice
- 1/4 - 1/2 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.
Nutrition
Maureen
This salsa looks magical. The photos are so good I could dip one of those chips in right now.
Glad your days will be cooler soon – our summer is on the way!
Frank
I just love green sauce, even better than ‘salsa’ in fact. I usually boil the tomatillos but I can imagine that roasting gives them even deeper flavor. Thanks for the recipe!
Sarah@TheCyclist'sWife
Yum. I saw tomatillo’s at the Farmer’s Market this morning but I wasn’t sure what to do with them, now I wish I would have bought some! Hopefully they’re there again next week!
Feast on the Cheap
Nothing makes homemade salsa – I make Salsa Verde all the time. Best. Snack. Ever.
Marla
Oh I love a great tomatillo salsa! Great recipe Dara. Also fun to read about your favorite time of year…mine too 🙂 xo
zerrin
I wish we had tomatillo here in Turkey too! This salsa looks so appetizing!
Barbara | Creative Culinary
Love this…almost identical to what I make except for one thing. You show it served with chips…sometimes I just serve it to me with a spoon. Can I call it tomatillo soup I wonder? 🙂
Diane {Created by Diane}
oh Dara that looks so fantastic. I just used a tomatillo for the first time the other day. I had eaten them, but never prepare anything with them. Great flavor, will have to give you salsa a try 🙂
Donna
This looks so flavorful – Happy Beginning of September to You!
foodwanderings
Oh dara you tomatillo salsa verde looks heavenly. I never find nice firm healthy looking tomatillos in their husks, so I ended up making sone with green heirloom tomatoes. Love the deep green of your salsa.
claudia lamascolo/aka pegasuslegend
Ok here is one for me to try perfect for anytime of the year. I especially like this color for the upcoming holidays too!
Becky at Vintagemixer
The Tomatillo Salsa that I just made was almost identical except I didn’t roast mine. I think I’ll try roasting it next time.
Katherine Martinelli
I haven’t seen tomatillos near me and I am so bummed because this looks so good! Will just have to wait until I’m back in the States to make this.
HeatherChristo
This looks great! I love tomatillo’s!
KalynsKitchen
Love, love, love this!! Wish I had tomatillos this year.
Liz
Just a gorgeous salsa…I’m not sure if I’ve ever had this! Another tempting recipe to try~
Robin @ Blommi
Hmmm…. wonder if this would work with green tomatoes… now those I have plenty of.
Dara (Cookin' Canuck)
Robin, you can certainly make a salsa out of green tomatoes, but the flavor won’t be the same as tomatillos. Tomatillos are actually from a different family of fruits than tomatoes. Green tomatoes, in general, are less juicy than tomatillos so you’d probably want to roast them longer and perhaps add some extra liquid.
a spoonful of yumm
love the recipe…perfect dip for many foods !! yummm 😀
Aggie
I am absolutely making this for niece’s bday party tomorrow. I love tomatillos and September with all my heart.
This looks so delicious!
Drick
how cool is this, perfect food for watching games and tailgating – a great party food… and one of my favorite flavors too… just love it