Tomatillo Spicy Green Salsa

Tomatillo Spicy Green Salsa

I don’t know what it is about summer, but all I want to cook these days is food with spicy, Latin American flavors. Perhaps I just want to embrace the sweltering heat and fire up my body’s natural cooling system–a.k.a. get my sweat on. As a result, I’ve become mildly obsessed with trying out different gazpacho and salsa recipes. And with farmers markets in full flourish the available ingredients are bountiful, fresh and packed with flavor.

Most recently I taste tangoed with a curious little fruit and member of the tomato family: the tomatillo (or “little tomato” in Spanish). To me, tomatillos look like miniature paper lanterns. They have this thin, veiny husk and it’s like unwrapping a present when you reveal the brilliant lime-colored gem underneath.

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Beyond their aesthetic appeal, they are incredibly good for you. Packed with fiber, iron, magnesium, potassium, vitamins C and K, and antioxidants, these low-calorie beauties will help keep your body fit as a fiddle from the inside out.

Without further ado, the recipe….

What You’ll Need:

  • 10 medium tomatillos
  • 1/4 sliced sweet onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/2 poblano pepper
  • olive oil
  • salt and pepper to taste
  • 1 cup fresh cilantro

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How to Make It:

  1. Pre-heat oven to 450F
  2. Place tomatillos, onion, garlic, jalapeño  and poblano on a baking sheet and drizzle with olive oil. Dust with salt and pepper to taste and toss to coat.
  3. Bake at 450F for 15 min or until skin on tomatillos and peppers start to caramelize and bubble.
  4. Let cool then seed your jalapeño and poblano (unless you want it suuuuper spicy). Add all ingredients to a blender or food processor with one cup of fresh cilantro. Process until smooth.
  5. Refrigerate for at least 30 min then serve.

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This is delish on homemade fish tacos or drizzled over a piece of grilled flank steak. It can also be frozen in an airtight container for up to three months.