Thursday, January 31, 2013

Tomatillo Salsa

I experimented with tomatillos a few summers ago after I had my first salsa verde. I love all types of salsa, especially ones that combine sweet and spicy. Although tomatillos look like green tomatoes, they actually come from the gooseberry family. They aren't sold everywhere, but luckily I have the amazing Wilson Farms nearby with a great variety of fresh produce. Depending on how spicy or garlicky you like your salsa, I would definitely play around with this recipe.

Roasted Tomatillo Salsa

4 tomatillos, outer paper removed and skin rinsed
1 large Spanish white onion, quartered
2-4 whole cloves of garlic, peeled
2 jalapenos (you can remove seeds and stems if you don't like too much heat)
Juice of 1 lime
1/3 cup chicken stock/broth
2 Tbl olive oil
1tsp salt
1 tsp pepper

Preheat oven to 400ยบ. Place tomatillos, onion, garlic, and jalapenos on a large baking pan. Add olive oil, salt, and pepper, and coat all of your ingredients well. Bake for 40 minutes. Remove the stems from the jalapenos and tomatillos. In a medium sized pot, combine everything from the oven, as well as the lime juice and chicken stock. With an immersion blender, blend until smooth. If you don't have an immersion blender, a regular blender or food processor will do the trick. You could also add cilantro or cream to change the flavor profile but I like it as is.

Serve with chips or mix with chicken and make enchiladas!

Enjoy :)

Nutrition Facts for the whole thing:
Calories: 383 (anywhere from 25-50 per serving)
Total fat: 29.8g
Sodium: 2,502.5mg
Carbohydrates: 31.1g
Fiber: 6.5g
Sugars: 13.7g
Protein: 4.7g