Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted. This makes them a wonderful base for salsa. This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little. Regardless, I am excited to explore the flavors of central America more. I always enjoy using my mortar and pestle, but if you don’t have one, a food processor or even a bowl with a fork will work for this recipe.
Ingredients
- 3 Tbsp. onion, minced
- 1 Tbsp. garlic, minced
- 1 Tbsp. cilantro, chopped
- Juice from ½ lime
- 4 small tomatillos, whole
- 2 jalapenos, whole
- 1 green bell pepper, whole
- 1-2 tsp. honey
- Salt and pepper to taste
Method
- Preheat oven to 400°F
- Slice a small incision on top of all tomatillos
- Place tomatillos, jalapenos, and bell pepper on a parchment paper-lined baking sheet
- Bake until skin is blistered or blackened (10-15 minutes)
- This step can also be accomplished by heating the fruits over an open flame; I do not have the means to do this in my kitchen
- Once fruits are blackened, remove from heat and let rest for 3-5 minutes
- Remove the seeds from the jalapenos and bell pepper and mince
- Place onion, garlic, cilantro, lime, jalapenos, and bell pepper in mortar to grind together
- Chop tomatillos and add to mixture
- Grind ingredients until they form a paste
- Add honey and spices to salsa
- Serve and enjoy
[…] You made some roasted tomatillo salsa, but you ran out of chips to eat it with. Fear not, for I have your solution. A burrito bowl is […]
I like the addition of honey. That’s something I haven’t tried, but will. Thanks!