Tomatillo salsa has an extremely unique taste in my opinion. The green tomato adds a tartness to the mix that can be a little hard to handle if its not blended with the right spices. It needs balancing flavors to take the bite out of it. Originally, I had planned for this recipe with an addition of roasted spicy hatch peppers. I had never heard of hatch peppers before coming to Texas, but they are a BIG deal in the Southwest. There are entire festivals dedicated these roasting events and you can find hatch flavored anything at the grocery stores. Salsas, cornbread, biscuits,cheese, bread, etc. It only made sense that I hop on the bandwagon and incorporate them into a recipe. Unfortunate for me, my hatch peppers sat in the fridge way too long, and um, expired… so we will be omitting that today from the recipe. But, feel free to incorporate them if you are able to get your hands on some hatch peppers! Instead I used a regular tomato to balance the tartness of the tomatillo.
What you need:
- 1 onion
- 2 garlic cloves
- 2-3 Tomatillos (green tomatoes)
- 1 -2 serrano peppers (depending on your spice preference)
- handful of cilantro
- 1 red tomato
- Start by setting your oven to broil, and laying all your ingredients in a tray to broil. Leave skin on everything
- Drizzle with olive oil, sea salt and black pepper
- Roast until veggies are blistered
- Now, dispose of the blistered skin, and blend all the veggies in a blender.