CONNIE’S ROASTED SALSA VERDE

This Salsa Verde is so yummy that you will never want to buy the stuff in the bottle again. It is quick and easy to make. It is a great dip with chips, but also can be used as a condiment for tacos, grilled meat, or fish.

I am not fond of raw tomatillos. Tom, The Pepper Man, at the Holland Farmer’s Market told me that he roasts his tomatillos before he makes salsa by putting them in a pan with some oil. This procedure gives a nice smoky taste and cooks the tomatillos enough to take off the raw tang.

Tom, The Pepper Man, and his best helper Kay.  Both always have great ideas for the produce they sell at the Holland Farmer's Market.

Don’t be afraid to try the salsa with cilantro. I have the gene that causes cilantro to taste soapy to me; however, in this salsa there is not too much cilantro and it is chopped fine. I find the cilantro adds good flavor without being over powering.

ROASTED SALSA VERDE.  There wasn't any salsa left when the family finished.  Hope you enjoy it as much as they did!!!!

For the pepper, I used a charred and peeled fresh Poblano chile as I love its taste. I also used some jarred Jalapeno for a little heat. This is not a hot salsa but can be made so by adding more chiles or different chiles. Today at the Holland Farmer’s Market, I met Steve who grows over a dozen hot chiles as well as many sweet peppers, heirloom watermelons, many varieties of eggplant, and every kind of winter squash you can imagine. So you chose the pepper to suit your taste buds or try my idea.

Steve at the Holland Farmer's Market.  He says he freezes pepper, chiles, with no problems. 

Steve's 12 varieties of hot peppers or chiles.

CONNIE’S ROASTED SALSA VERDE
6 to 8 tomatillos, or 1-13oz can tomatillos, rinsed and drained
¼ c snipped fresh cilantro or parsley
2 T finely chopped red onion
1 fresh Serrano or Jalapeno pepper, seeded and finely chopped
( I used a fresh Poblano chile, charred and peeled with a little Jalapeno as Tom’s family didn’t want it hot.)
¼ t salt
¼ t sugar

Ingredients:  Tomatillos, red onion, cilantro, sugar, salt, oil, and chiles.

Remove husks if using fresh tomatillos, rinse. Finely chop tomatillos, either the fresh or canned. Tom, the Pepper Man, puts a little oil in a large heated skillet. Then he adds the tomatillos and lets them brown and roast. Finely chop the roasted tomatillos. There should be about two cups of chopped raw, canned, or roasted tomatillos. Put the tomatillos a small mixing bowl, add the rest of the ingredients and stir to combine. Cover and chill at least 4 hours before serving. As the salsa chills it thickens up.

Remove husks from tomatillos.

Rinse tomatillos.  Dry in a dish towel if you are roasting them otherwise the water will spatter all over when it hits the hot oil.

For Tom's, the Pepper Man, way of roasting tomatillos, heat oil in a skillet.

Add husked and rinsed tomatillos.

Brown on one side and turn.

Brown on the other side.

Chop roasted tomatillos.

Place chopped tomatillos in a bowl, add sugar and salt.

Chop red onion.

Add two tablespoons red onion to tomatillos.

Add 1/4-cup finely chopped cilantro to the tomatillo mixture.

Add some Jalapeno pepper, if desired.

I added a charred and peeled Poblano pepper, chopped.  See Michigan Cottage Cook Post 9/7/10 for how to char and peel chiles.

Mix salsa and chill at least 4 hours.  Then enjoy with chips, tacos, grilled fish or meats.