It’s Secret Recipe Club time again, and this month’s recipe doubles as a delicious Cinco de Mayo treat!
In case you forgot, members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month, I was assigned the blog 84th & 3rd, written by JJ, an Australian who loves to cook healthy but fun food! JJ’s blog is pretty varied. Though she doesn’t eat meat herself, she cooks it for other people, and though she is not exclusively dairy-free or gluten-free, many of her recipes are.
When I first got my assignment for JJ’s blog, I looked through and immediately decided on her Chicken Cacciatore recipe, which looked absolutely delicious. But then a week or two later, I went back to JJ’s site and she had just posted a recipe for Roasted Tomatillo Salsa Verde, and I knew I had to try it!
Ever since we moved to California, I’ve been eying the big, mysterious paper-wrapped green tomato looking thingies that aren’t quite as common anywhere else I’ve ever lived. I’ve been wanting to try them, but wasn’t really sure what to do with them. This was the perfect opportunity!
Roasted Tomatillo Salsa Verde
(adapted from 84th & 3rd)
- 1 lb tomatillos
- 4 jalapenos
- 4 cloves garlic, unpeeled
- 1/4 cup roughly chopped cilantro
- 1 tsp apple cider vinegar
- Juice of 1/2 lime
- Salt, to taste
Preheat broiler on high. Peel and rinse tomatillos to remove any stickiness. Line a baking sheet with foil. Place tomatillos, jalapenos and garlic cloves on the baking sheet and broil 15-25 minutes, turning and flipping ingredients every 5 mins, until tomatillos are lightly charred on all sides and beginning to collapse, garlic cloves are soft with dark peels, and jalapeno skin is blackened. You may need to take items off the tray in stages so that they do not burn. Place the charred vegetables in a bowl and cover with plastic wrap to steam and cool for 10 mins.
Peel blackened skin off jalapenos, and remove stem and seeds. Peel blackened skin off of tomatillos and remove stems. Peel garlic. Using a food processor or blender, process half the tomatillos, half the jalapenos and all the garlic to a smooth puree. Add remaining tomatillos, the cilantro and the remaining jalapenos, and process roughly.
Stir in the vinegar, lime juice and salt. Serve with tortilla chips or use as a condiment on tacos, eggs, whatever your heart desires!
My jalapenos were HOT and the salsa was spicy, but super tasty. If you like it less spicy, use less jalapeno. Luckily, I like it hot! I’m dying to try making enchiladas with this as the sauce… yum!