Roasted Tomatillo Salsa is a great tangy Mexican green sauce. It’s perfect on fish tacos, nachos, enchiladas, or anywhere you want a little flavor!
I’m working on my fish taco recipe, what with Cinco de Mayo coming up (on Thursday, May 5th this year 2011) and World Oceans Day on June 8th.
I’m planning on (hopefully) having a celebration at my house for World Oceans Day. I’d like to have a few people over to celebrate the oceans, sustainable seafood, eating, and general merriness. I think I’ll serve tilapia fish tacos, some different salsas and toppings, and a couple different kinds of ceviche.
Roasted Tomatillo Salsa with Serrano chiles and cilantro – this’ll be great on my fish tacos. Or, just spoon it up with some chips. Yummy!
And, one of the salsas I’d like to serve with my tilapia tacos is a nice tangy tomatillo salsa.
So, now’s your chance to start planning your World Oceans Day celebration. Or, maybe you’d like to attend an event rather than plan one? Check out the events that’ll be going on for World Ocean’s Day.
Related posts: Chile Verde Stew
Roasted Tomatillo Salsa Recipe
Roasted Tomatillo Salsa
- 1 pound tomatillos husked and rinsed
- 2 Serrano chiles seeded and chopped
- 1 small clove garlic minced
- 1 small white onion or ½ of a larger one, roughly chopped
- ¼ cup cilantro
- 1 teaspoon salt
- ¾ teaspoon sugar
- Preheat the broiler. Line a baking sheet with aluminum foil. Place the tomatillos in a single layer on the baking sheet. Broil until darkened and softened on one side, about 10 minutes. Turn tomatillos over and continue to broil the other side for approximately 10 more minutes. Let cool completely. Place the roasted tomatillos and any juice that has accumulated in a food processor or blender.
- Add the chili peppers and garlic, and pulse a few times to puree. Add onion, cilantro, salt, and sugar to the tomatillo mixture in the food processor. Pulse a few more times until salsa has reached the desired consistency and chunkiness. If the salsa is too thick, add up to ¼ cup of water.