As the temperatures sour here in LA, my water consumption has increased twofold and I have been eating watermelon faster than I can buy it. What better than some cool, salty salsa to ease the effect of the heat wave? If you’re anything like me, you could eat salsa by the bucket.
Tomatillos, staples of Mexican cuisine, aren’t well-ventured culinary fare here in the United States. The good news is that they’re affordable, make a great salsa base, and are available at your local market. Too, they’re packed with nutrients like fiber and Vitamin C, and half a cup of chopped tomatillos will set you back only twenty calories. Oh, and they photography beautifully.
This tomatillo salsa is spicy, but I wouldn’t have it any other way. And I whipped it up for around $1.50. If you’re sensitive to spicy foods, adjust the proportions accordingly. Serve with chips or use as a garnish for your scrambled eggs. Enjoy!
Spicy Tomatillo Salsa (yields approximately 1.5 cups)
- 6 tomatillos
- 3 cloves of garlic
- 2 chipotle peppers in adobo (can)
- salt (to taste)
1. Heat a large nonstick frying pan on low.
2. Slice tomatillos in half.
3. Roast tomatillos and garlic cloves in the frying pan until soft. They will Brown a bit.
4. Combine tomatillos and garlic in a food processor; a hand blender will do the trick, as well. Once mixed add chipotle peppers. Blend until uniform. Add salt to taste.