Green Salsa

I love little vacations from the normal winter fare. Some foods and drink that are associated with a beautiful summer day are actually available all year. I am not referring to the practice of flying and trucking tomatoes from the other side of the planet. I refuse to buy anything with that large of a carbon footprint. Not because of the fossil fuel consumption (although that would be enough reason) but for the taste, or lack thereof.

On the other hand, rosé is available all year long. I usually don’t drink it unless its a warm, sunny day, but in the dead of winter it can be fun to pretend. It’s sort of like the grown up version of camping in the living room under a tent made from blankets and chairs.

Salsa is served year round, but this  version of the condiment is bright and sunny and reminds me of a beach in Baha. Maybe because it is so spicy.

If you don’t have a food processor you can certainly do this by hand. Chop all of your vegetables finely and mix in a bowl. You can also use a mortar and pestle to smoosh the ingredients together. Mexicans made salsa long before anyone had electricity.



  • 12 Tomatillos
  • 1/2 White Onion, diced
  • 3-4 Garlic Cloves, minced
  • 1 Jalapeño Pepper, diced
  • 1/2 cup Cilantro, chopped
  • 1 Lime
  • Olive Oil
  • Salt and Pepper
  • Food Processor (optional)
  • Chef’s Knife
  • Baking Dish
  • Storage Container with Lid
  1. Preheat oven to 325.
  2. Peel Tomatillos, wash and cut in half.
  3. Place them in an ovenproof baking dish, drizzle with a little olive oil and roast for 30 minutes. You do not want them to lose all of their shape.
  4. Let cool. You can cover them and refrigerate if you want to finish this later.
  5. In food processor, combine tomatillos, onion, garlic, pepper, cilantro, the juice of one lime and 2 -3 tablespoons of olive oil and pulse.
  6. Salt and pepper and taste to adjust balance. Sometimes you need more olive oil to balance out the tartness of the tomatillos.

Refrigerate overnight so the flavors have a chance to congeal. This should last several days and can be used on eggs, as a dip, in your burrito, on chicken (something has to improve the taste of chicken, right?). Tune in tomorrow for my  number one usage.



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