You know you’re in Wisconsin when…
…you’re standing in the check-out line at the grocery store with a bag of tomatillos, cilantro, and jalapeΓ±o peppers…
And the cashier looks at you all befuddled like, what the heck are these things??
Hah, well I guess I understand why they were confused.
I myself am a big proponent ofΒ eating local foods.
And of course, NONE of the ingredients in this salsa are local, but as a born and raised California girl, sometimes I just need a little Mexican flavor on my scrambled eggs in the morning! You know?
This salsa is also fantastic on grilled meats, chicken, and shrimp, and of course, as a side in a Mexican fajita buffet spread.
Plus, it’s a lot easier to make than you think!
peaches & cake
Roasted Tomatillo Salsa (Salsa Verde)
Adapted from Cooking Light, March 2003
- 10Β tomatillos (about 1 pound)
- 1Β sweet yellow onion, peeled and quartered
- 1/2 cupΒ fresh cilantro leaves
- 1/4 cupΒ fresh lime juice
- 1/4 teaspoonΒ salt
- 2Β garlic cloves, chopped
- Β½ of a chopped and seeded jalapeΓ±o pepper (I made it palatable for others by only using half of a seeded jalapeno pepper, but turn up the heat a notch by adding the whole thing!)
- Place oven rack in the middle position and turn broiler on to high.
- To prepare salsa, remove husks and stems from tomatillos. Slice each tomatillo in half. Place tomatillos and onion, cut sides down, on a baking sheet (no need for oil). Broil 8-10 minutes or until tomatillos begin to blacken.
- Place tomatillos, onion, cilantro, lime juice, salt, garlic, and chopped jalapeΓ±o in a food processor or blender; process until pureed. Pour salsa into a bowl; cool completely.
- Serve salsa with grilled chicken, meat, fajitas, or scrambled eggs.