I’ve mentioned a time or two that I’m from Logan, Utah and I know we have a lot of readers with Cache Valley ties. Which means we probably have at least one thing in common…because it’s virtually impossible to visit, let alone live in Logan without visiting El Sol at least once. And if you’ve eaten at El Sol, I’m sure you’ve eaten their chips and salsa. And if you’ve eaten their chips and salsa, you’re probably wondering WHY I’m bringing this up on my blog.

My family ate out a lot when I was growing up, especially after my mom died. And before Logan started really growing, our dining options were pretty limited–Fredrico’s Pizza, Angie’s, The Lofthouse Cafe (they had killer burgers and fries, although I’m pretty sure we were the only people who ate there who didn’t also have a naked ladies calendar hanging in their garage), The Factory, Mandarin Gardens, and, of course, El Sol. And we ate at El Sol a lot. Like first-name-basis a lot. Really, it was my only exposure to Mexican food, so I didn’t know that real salsa doesn’t use ketchup as its base. Note: before anyone flames me, let me say that I have nothing but the fondest memories of El Sol and I will admit that while their salsa is notoriously not good, it is strangely addictive.

Imagine my surprise when new Mexican restaurants moved into town with their fresh ingredients and fancy green salsa. At first I didn’t want to try it because I thought it would be too hot and because, well, it was green. But pretty soon, I was a convert. I love the tanginess of the tomatillos and freshness of the cilantro.

Because tomatillos taste a little, well, raw (plus SUPER tangy), I toss the tomatillos in fat free cooking spray (like I Can’t Believe It’s Not Butter spray if you’re wondering what I’m talking about) to take the edge off and add a little sweetness, but I add fresh cilantro and chopped green onions to keep that fresh flavor.

They only roast for about 15 minutes–enough time to do something productive like a load of dishes (or less productive, like a few games of Doodle Jump on my phone). When they’re done, they need to cool for just a few minutes, but they cool off super fast. Just transfer the roasted veggies to your blender jar and add some fresh lime juice, salt, and pepper and pulse it until it’s as smooth (or not) as you want it.
After you’ve blended the salsa, transfer it to a serving dish and stir in some chopped cilantro and chopped green onions.
Yumminess. And fat free. And almost calorie free. Well, except for the chips. Can’t beat that, right?

So what else could you do with it?

–Try it in Sara’s Creamy Lime-Cilantro Dressing in place of the bottled green salsa (which, by the way, will never taste good to you again after making this recipe).
–Use it as a marinade for chicken, fish, or pork tenderloin before grilling.
–Use it as a dip for your eggs, breakfast burritos, or Overnight Sausage and Egg Casserole.

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