Here we are, weekend during mid-fall in South Carolina. Just watching leaves fall with the wind, wondering how long it will take to rake up our new backyard. When Joe comes around and tells me, what is better than the restaurant salsa you just made? Some green salsa, like the one for chicken enchiladas.
It has taken me some time thinking and a little memory juggling, but I think I got it. My dad was a master at making salsa. If my dad was to be famous, it should have been for his art of making salsas. This man could have had a handful of ingredients grown in our backyard; he would have turned them into the most delicious thing you could imagine.
This one is so easy! I promise. It\’s delicious and goes so well with chicken and pork, and of course enchiladas.
Homemade Green Salsa
Ingredients
- 5 to 7 green tomatoes (tomatillos) peeled and washed.
- 3 garlic cloves, peeled.
- 1/2 medium onion, peeled.
- 1 to 2 Serrano peppers (we like our salsa spicy, always 2)
- Lime juice of 1 lime, 2 limes if the first one isn\’t very juicy.
- kosher salt to taste (regular table salt will work just fine)
- cumin to taste
Instructions
Preheat your oven to 425F
On a well seasoned cast iron pan sprayed with olive oil, place your tomatillos, garlic, peppers and onion.
Roast for 15 – 20 minutes. Remember aromatics, will give away when they are ready.
Remove from oven and place into food blender. Pulse 15-30 seconds until fully crushed.
Add lime juice, salt and cumin to taste.
Let it cool down and enjoy!
