It’s officially high summer. EVERYTHING is ripening and at such a pace we can barely keep up. Peppers, tomatoes, tomatillos, herbs, beams, cabbage….We’re keeping up with most of it but some days when there seem like pounds of tomatoes and tomatillos…we make salsa.
This salsa is seriously delicious and you can make it with pretty much anything you have on hand providing you have some tomatoes or tomatillos. We like the tartness the tomatillos with the sweetness of the tomatoes so we’re big proponents of growing and using tomatillos as our base. It takes just a few minutes to make and we eat it pretty much every day. It works on meats, nachos, with chips, mixed with rice and in omelettes. They key to this salsa is roasting the veggies to release and carmelize the sugars.
- 10 tomatillos
- 10 cherry tomatoes or one large tomato
- 1 clove garlic
- 1 jalapeno or other hot pepper
- 2 bell peppers
- one small onion
- 1 bunch cilantro
- juice from half a lime*
- *You can substitute lemon or orange juice if needed- you’re just looking for some acid
- to taste:
- a pinch of cumin
- a pinch of chili powder
- a pinch of salt
Slice/chop the tomatoes, tomatillos, garlic, peppers and onions and lay them on a parchment paper or tinfoil – lined cookie sheet. Sprinkle the cumin/chili powder/salt on top of the vegetables. Broil veggies on low until you have some brown edges and the skins on the peppers are starting to brown.
Remove and allow to cool a bit. Blend with an immersion blender or with a food processor to the desired consistency. Stir in the cilantro and lime juice. Taste. Add any desired salt, or seasoning.
Grab some tortilla chips and enjoy.