We are a family of chips and salsa lovers. Any kind of salsa and we are 100% in, but don’t offer unless you’re willing to be left with an empty bowl. I can guarantee we will gobble that up so fast you won’t have time to tell us otherwise. Green/red/mild/hot, they’re all delish, but we definitely prefer the hot in our house.
My dad started taking my sister and I to eat Mexican food as soon as we could walk, and would also feed us the spiciest foods of all time, so needless to say, we are chips and salsa hogs and world champions of spice. Either our taste buds were completely fried at an early age or we really are just badasses.
Many people stray away from making their own salsa’s and stick to store bought, and my best guess is they don’t realize how simple homemade salsa really is. There are a few different ways to make salsas, but they are both simple.
Fresh salsa’s just require a lot of chopping, but that’s about the extent of it. Roasted Salsa adds the extra step of actually roasting the tomatoes and peppers, but it’s not difficult and SO worth it.
- step 1: roast it
- step 2: blend it
- Step 3: eat it
Yep, that’s all folks.
You can serve it as your traditional dip, or you can use as an enchilada sauce, chicken/shrimp marinade, or use at the next tostada night. The possibilities are endless.
- 8 tomatillos, husk removed and washed
- 1 white onion, quartered
- 2 serrano peppers, stems removed
- 2 jalepenos, stems removed
- 5 cloves garlic
- Juice of 1-2 limes
- 1 tsp cumin
- 1 tsp salt
- 2 large handfuls cilantro
- Line baking sheet with foil and pre-heat broiler.
- Place tomatillos, onions, serrano, jalepeno, and garlic on baking sheet and roast until all sides are slightly charred. Turn every 4-5 minutes. (15-20 minutes total)
- Toss roasted goodness in the blender/food processor, and add lime juice, cumin, salt, sugar, and cilantro. Pulse until desired consistency is acheived.