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Wednesday, October 3, 2012

Tomatillo-Cilantro Salsa

I recently got a tortilla press. Yes, that's right. Why buy a package of corn tortillas in a matter of 30 seconds when you can take an hour and make your own? People often joke with me about how I make things a little harder sometimes than they need to be. But it's usually (USUALLY) because I like the process of doing it! (Eg. making cheese.) Anyway, when I was little, Kel and I made homemade tortillas with the help of her mom for Spanish class one time. I haven't forgotten how yummy they were, hot off the pan with a little butter. We at them like pancakes.

This recipe isn't for tacos, it's for salsa. But it's great with tamales (mix in with some shredded chicken and cheese), with steak, on top of arepas, and on just about anything. It's great with scrambled eggs and cheese for a weekend breakfast. This recipe is from Food and Wine You can swap out peppers depending on what you have (I still have a huge pot of jalapenos coming in on my balcony). 

1/2 lb tomatillos - you can get these in most grocery stores, just look hard.
2 serrano chiles or a couple of jalapenos (stemmed and seeded - leave a few seeds in if you like it hot!)
1 medium white onion, cut into wedges
1 clove of garlic, peeled
1 large beefsteak tomato, cut in half
1/2 cup cilantro (optional, I know some people can't stand it)
1 tbsp lime juice
salt and pepper

1. Preheat the oven to 500 (I use the grill for this - more char and less heat in the house, especially in the summer!). If using oven, spread first 5 ingredients on a cookie sheet  and roast for 15 minutes, turning once or twice. If using grill, cut the veggies a little bigger so they don't fall through and roast until softish and charred.

2. Let it cool a little when it comes out of the oven. Throw everything in a blender with the cilantro and lime juice, salt and pepper. Blend until you have desired chunkiness. Print Friendly and PDF

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