This post is SO long overdue.
There is an explanation for my seeming fall into slackerdom. Did you know I have a full-time job with a two hour per day (minimum) commute?! (A total of over 420 miles per week driving – thank God for my hybrid!). Oh yes, and a husband…and a couple of kids… and a house and, and…. Then there’s the ole perfectionism which prevents me from posting until I labor over everything for a good while.
Being able to be a full-time blogger would be great and, who knows, maybe one day that will happen. But, alas, blogging is not going to replace my current day job anytime soon. In the meantime, if I’m going to post more often I’ll need to get more efficient with recipe testing and photo editing and be a little less perfectionistic about it all.
This Roasted Tomatillo Salsa is really easy and packs a punch depending on how spicy you want to make it. Roasting the veggies adds to the depth of flavor and is similar to the Roasted Tomatillo Peach Salsa from a few weeks ago. I used it to make Paleo Chicken Enchiladas Verdes which is yet another post in my queue that I am hoping to finish soon!
Roasted Tomatillo Salsa (Salsa Verde)
- 10 medium tomatillos (approximately 2 lbs)
- 2 jalapeño peppers
- 2 serrano chiles
- 1 medium-small poblano pepper
- 4 cloves garlic
- 1/2 small white onion
- 1/2 cup chopped cilantro (about half a “bunch”)
- 2 tablespoons lime juice
- 1 teaspoon salt
- Place the veggies (except the onion)- tomatillos, jalapeños, serranos, poblano and garlic – onto a baking sheet covered in aluminum foil.
- Roast under a hot broiler about 10 minutes per side (or until browned/slightly-blackened in spots)
- Remove from the oven and allow to cool
- Place the onion, cilantro, lime juice and salt into a food processor and pulse a few times.
- For a very hot salsa you can simply add the roasted veggies to the food processor with the other ingredients and continue to process until you have reached the desired consistency.
- If you prefer a mild salsa you should cut open the peppers and remove the seeds and the membrane surrounding the seeds. When I make it I leave in about half the seeds and membranes and it is on the medium hot side.
Stay tuned for my next post with a recipe for Paleo Chicken Enchiladas Verdes that will use this recipe for Roasted Tomatillo Salsa as well as Paleo Tortillas.
While you wait for the Chicken Enchiladas recipe you can enter to win a copy of my favorite Paleo Guide and Cookbook: Practical Paleo by Diane Sanfilippo.
How To Enter
Just enter a comment below with your favorite bit of health advice and you are entered to win. The deadline is Friday, October 18th at midnight EST. Winner will be announced on Facebook on Saturday, October 19th.
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