My Tomatillo Salsa!

I have found that whether it’s tacos, enchiladas, tamales, nachos or just tortilla chips…it’s best to always have a container in the fridge and another in the freezer! I love summertime, because I grow my own peppers, etc so I can just grab what I need from my garden, but I am lucky enough to live where there is a vast Mexican culture- therefore tomatillos and peppers can be found anytime when I need them.m5I wash about 12-15 tomatillos, 2-3 Poblano peppers, put them on a lined sheet pan with 4-5 cloves of garlic and a chopped onion. I drizzle a generous amount of olive oil over the veggies and sprinkle with cracked black pepper and sea salt. I flip over all of the veggies so everything gets coated. Roast in a preheated 400 degree oven for about 20 minutes. m1After the roasted veggies have cooled, dump all veggies and juices into a blender or food processor with a bunch of cilantro. Blend until you get a consistency like the deliciousness below. OMG amazing flavor. m2I usually put one large container in the fridge and one in the freezer. It’s great to have some backup if unexpected guests show up!

m3I made some tamales the same night- another great thing to have extra of int he freezer! 🙂 But that’s for another blog post!

2 thoughts on “My Tomatillo Salsa!

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