Before I start getting hate mail telling me that these are NOT enchiladas… I know. Just take a deep breath and work with me on this one. I’m not trying to tell you these are the enchiladas you will find in any Mexican restaurant or the kind that your mother makes when you’re home from college. They’re different and that’s ok.
Sometimes you need to try different things. Continue reading
Oh, Instant Pot. I think I might be in love with you. Don’t tell the slow cooker, but with your fancy delay and keep warm setting, I might like you just a little better. Continue reading
After 2 years of Spanish in Jr. High, three years in high school, and two semesters in college I can say this with certainty: verde means green. Therefore, that means salsa verde is green salsa. Mind-blowing things revealed on my blog today, I know.
In my brain I understood that salsa verde had to be made with some kind of green vegetable but I never really thought about it. I just ate my regular salsa and left my green dip needs to guacamole. Then I saw a sale on tomatillos at my grocery store, bought a few on a whim, and then headed home to figure out what to do with them. After a little research AKA Google search, I realized tomatillos are what make salsa verde, well, verde.
I also found out that roasting them was common and helped bring out their flavor. Since I am the Queen of roasting any and everything, I roasted them up, blended them up, and then ate them up.
That’s how simple this recipe is. If you’ve never worked with or had tomatillos before, don’t be intimidated. They come in a papery husk and kind of look like a giant green berry. Like this:
All you have to do is peel away the husk, like this:
Rinse it off and you’re good to go! I kept this really simple but you could add other things like jalapeno peppers if you want a kick, roasted apples if you want a little bit of sweet, or stir a little salsa verde into your guac for a delicious twist.
Roasted Salsa Verde:
- 3 to 4 medium-sized tomatillos
- 1 small onion, about 1/2 a cup cut into quarters
- 3 to 4 whole cloves of garlic
- 1/2 tsp chili powder
- 1/4 to 1/2 tsp salt
- Preheat oven to 350 and line a baking sheet with parchment paper
- Peel the husk off the tomatillos and rinse with cool water. Dry completely.
- Place the tomatillos, quartered onion, and garlic cloves into a large bowl. Drizzle a little olive oil and toss until everything is coated. Sprinkle with salt and pour everything out onto the baking sheet.
- Roast everything for about 15 to 20 minutes until the tomatillos are a little brown around the edges and soft. It’s ok if they explode a little while roasting.
- Remove from the oven and let everything cool for about 10 minutes. Then, pour the whole pan into a blender, add the chili powder and blend. Taste and adjust the seasoning.
This salsa is awesome on tacos, with homemade tortilla chips, and even as a dip for plantain chips!