Roasted Tomatillo Salsa

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.

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.

 

38 comments

  1. 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!

  2. 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 😉

  3. 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…

  4. 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

  5. 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.

  6. 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!

  7. 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!

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