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 some extra-virgin olive oil and roast them to take the edge off and add a little sweetness, but I add fresh cilantro and chopped green onions to keep that fresh flavor.
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.
So what else could you do with it?
Roasted Tomatillo Salsa
Equipment
Ingredients
- 1 lb. tomatillos husks removed
- 3-4 cloves garlic unpeeled
- 1 small yellow or white onion peeled and quartered
- 1 jalapeno pepper cut in half lengthwise; if you’re worried about heat, remove the seeds and membranes
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup cilantro chopped
- 1 lime juiced
- ¼-⅓ cup chopped green onions
Instructions
- Preheat the oven to 500℉. Line a baking sheet with aluminum foil and set aside.
- After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
- Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.
- Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
- When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish.
- Stir in the chopped cilantro and green onions and serve with chips.
Questions & Reviews
I could recommend some dishes even. My brother lived in Korea for a few years, so he speaks the language fluently and can navigate his way around the Korean cuisine. He taught me in the ways… 🙂 I just wish I could speak the language too!
Kate, I went to Mountain Crest (I grew up in Providence) and graduated in '97.
Evelyn, thanks for suggesting Korean BBQ because I would never walk in there just on a whim. Now I dare 😉
I grew up in Idaho, just 1 1/2 hours away from Logan. We would frequent Logan often. My favorite places is the cheese factory, and a Korean BBQ restaurant called, ironically, Korean BBQ on Main St. It is THE best! I recommend it highly…
I made a recipe simimlar to this last week, but I added 2 roasted anaheim chiles and about 3 TBSPs of brown sugar. So yummy!
Oh I haven't made tomatillo salsa this summer…..YUM… The ingredients and process of this recipe is very close to what I do. I don't measure, though and I also roast some roma tomotoes as well. Oh, and I don't put them in the oven to roast. I turn on my cast iron griddle, put some foil on and toast the tomatillos, tomatoes, garlic (with the husk on), jalapeno(s) and the onions on the griddle. Of course, you'll need to turn them over so they blister all over and your house will fill with the smell as well. Then I add them to the blender. YUM YUM
Oh Kate that looks so good. SO good.
This just looks fabulous! I've been wanting to make my own verde, and now I have the perfect recipe (yours always are!) Thanks!
Kelli, that's too funny! What high school did you go to? I went to Logan and graduated in '99. The last time I went to El Sol was in '04 when I was pregnant with my first and at that point, I knew I could never go back, hahahaha.
I'm from Logan, and still live here. Guess I've never known you were from Logan too. How fun! Oh, Good old El Sol, the High School hang out back in the day. Guess my palate has changed a lot because I can hardly hack it now, but good memories!
not sure where to get tomatillos here in new england ?but i am going to give it a shot so i can try this. your recipes never disappoint!