I remember the exact moment when I read about this recipe on Jersey Girl Cooks. I was sitting in my windowless office, procrastinating on a project to make an odd technology sound sexy. Rather than diving into the fabulous world of work, I opted for a much more enjoyable hour of blog reading.
The simple combination of ingredients and quick preparation were the key reasons for bookmarking the recipe for retrieval at just the right moment. Now, six months later, the moment had finally arrived. I was exploring my local farmers market when a beautiful basket of fresh tomatillos seemed to jump off the table and into my eco-friendly bag. Of course, I paid before rushing home to dust off this recipe and experiment with the glories of the tart tomatillos.
There is only one phrase to describe the flavor of this recipe. UN….FREAKIN’….BELIEVABLE. In fact, Brent exclaimed that I created a monster. I am now required to have a tub of this in the fridge at all times. Even if you have never cooked with tomatillos, you have to try this recipe. It’s just that good.
- 8 – 10 tomatillos, husks removed
- 3 – 4 jalapenos
- 1 Tbl. garlic, minced
- 1 palm size bunch of cilantro
- 1 Tbl. sugar
- 1 tsp. cumin
- salt and pepper to taste
- Preheat the grill with a high flame. Roast the tomatillos and jalapenos for 2 – 3 minutes, while rotating occasionally. They should be softened and specked with grill marks.
- Allow to cool slightly and cut in half. Carefully remove the veins, seeds and stems from the jalapenos. Toss the roasted tomatillos, jalapenos, and remaining ingredients into a food processor. Pulse until smooth. Serve with chips or over your favorite grilled meats. Makes approximately 2 cups of salsa.