Mexico: Tomatillo Salsa

Guys, this was a dinner just to good not share. It definitely wasn’t in my menu for the week, and also definitely not the country we pulled for the week. No big story, just a recap of a standard dinner on a standard Tuesday night. Got a little funky and had Latin night – some grilled steak with a Tomatillo Salsa and some black beans and rice on the side. You should probably have some cerveza on hand! Theoretically, one can even be cooking this while on your yearly virtual parent/teacher conference. In case you’re wondering, I did not have cerveza while on the Zoom call.

But for real, five minutes of prep, a hot minute (or twenty) in the oven and a food processor. Magic. It makes any quick, week night dinner that much better.

And you can put that s!#* on everything. Steak (Duh). Tortilla Chips. Tamales. The list goes on and on.

Ingredients:

• 6 tomatillos, sliced in halves
• 1 bulb of garlic, cut off the top
• 1 onion, quartered
• 2 jalepenos, halved and seeds and stem removed
• 6 tbsp. olive oil
• Salt and Pepper
• 1 bunch of cilantro, remove stems
• 1 1/2 tsp. red wine vinegar

Directions:

1. Place tomatillos, garlic, onion, jalepenos, olive oil, salt and pepper in a bowl and toss. Move to a roasting pan and roast at 400 degrees for approximately 35 minutes. Let it cool.
2. Remove garlic cloves from the bulb
3. In a food processor, add all the roasted vegetables, cilantro and red wine vinegar and pulse for just a minute or to your desired consistency.

File: Tomatillo Salsa, Mexico