I’ve mentioned a time or two that I’m from Logan, Utah and I know we have a lot of readers with Cache Valley ties. Which means we probably have at least one thing in common…because it’s virtually impossible to visit, let alone live in Logan without visiting El Sol at least once. And if you’ve eaten at El Sol, I’m sure you’ve eaten their chips and salsa. And if you’ve eaten their chips and salsa, you’re probably wondering WHY I’m bringing this up on my blog.
My family ate out a lot when I was growing up, especially after my mom died. And before Logan started really growing, our dining options were pretty limited–Fredrico’s Pizza, Angie’s, The Lofthouse Cafe (they had killer burgers and fries, although I’m pretty sure we were the only people who ate there who didn’t also have a naked ladies calendar hanging in their garage), The Factory, Mandarin Gardens, and, of course, El Sol. And we ate at El Sol a lot. Like first-name-basis a lot. Really, it was my only exposure to Mexican food, so I didn’t know that real salsa doesn’t use ketchup as its base. Note: before anyone flames me, let me say that I have nothing but the fondest memories of El Sol and I will admit that while their salsa is notoriously not good, it is strangely addictive.
Imagine my surprise when new Mexican restaurants moved into town with their fresh ingredients and fancy green salsa. At first I didn’t want to try it because I thought it would be too hot and because, well, it was green. But pretty soon, I was a convert. I love the tanginess of the tomatillos and freshness of the cilantro.
Because tomatillos taste a little, well, raw (plus SUPER tangy), I toss the tomatillos in some extra-virgin olive oil and roast them to take the edge off and add a little sweetness, but I add fresh cilantro and chopped green onions to keep that fresh flavor.
When they’re done, they need to cool for just a few minutes, but they cool off super fast. Just transfer the roasted veggies to your blender jar and add some fresh lime juice, salt, and pepper and pulse it until it’s as smooth (or not) as you want it.
So what else could you do with it?
Roasted Tomatillo Salsa
Equipment
Ingredients
- 1 lb. tomatillos husks removed
- 3-4 cloves garlic unpeeled
- 1 small yellow or white onion peeled and quartered
- 1 jalapeno pepper cut in half lengthwise; if you’re worried about heat, remove the seeds and membranes
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup cilantro chopped
- 1 lime juiced
- ¼-⅓ cup chopped green onions
Instructions
- Preheat the oven to 500℉. Line a baking sheet with aluminum foil and set aside.
- After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
- Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.
- Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
- When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish.
- Stir in the chopped cilantro and green onions and serve with chips.
Questions & Reviews
Jeri Hastings from Gresham, OR, originally from Chalmette, just outside of New Orleans.
I have discovered that my favorite veggie is asparagas, followed closely by brussel sprouts, both of which are grown here in abundance.
I bought one of those new George Forman grills with the removeable plates and I take the good parts of the asparagus (compost the other) and put it in a plastic back with Benoit's Best (salt-free) seasoning. You can buy it in New Orleans or get it online at some of the cajun markets. I also add olive oil and parmesian or asiago or some combination thereof. And then just grill them. I use the Forman, but my daughter does them on her big grill. You can add salt and pepper and garlic if you don't have a good seasoning mix.
I do the same thing with brussel sprouts. Just cut them in half and cook away.
So that's my favorite grilling for the summer.
Jeri Hastings from Gresham, OR, originally from Chalmette, just outside of New Orleans.
I have discovered that my favorite veggie is asparagas, followed closely by brussel sprouts, both of which are grown here in abundance.
I bought one of those new George Forman grills with the removeable plates and I take the good parts of the asparagus (compost the other) and put it in a plastic back with Benoit's Best (salt-free) seasoning. You can buy it in New Orleans or get it online at some of the cajun markets. I also add olive oil and parmesian or asiago or some combination thereof. And then just grill them. I use the Forman, but my daughter does them on her big grill. You can add salt and pepper and garlic if you don't have a good seasoning mix.
I do the same thing with brussel sprouts. Just cut them in half and cook away.
So that's my favorite grilling for the summer.
It had to a Citrus Mahi Mahi my hubby grilled for me. YUM!!
Marjorie
Well, it is funny, but I am not related to any other Campbells in that part of Idaho. Most of my original ancestors moved away to Arizona… which aren't many, since in my particular family line, there were only a two boys in my dad's family, and his brother only had two boys. My family is the only one to have 4 heirs to the Campbell name.
But who knows! Maybe there is some distant relation! 🙂
I love the area, and that is funny how small the world gets when we begin sharing and communicating! Very cool about the Korean family. They are very nice, although I do not know them by name…my brother might!
I love hearing from everybody from Cache Valley!!
Evelyn–So small world of small worlds, the people who own the Korean BBQ in Logan bought the house I lived in when I was a kid! And I'm pretty sure that based on your maiden name and proximity of your hometown to Logan, I was friends with some of your relatives. But that's all just a guess… 🙂 Are you related to the Campbell Scientific Campbells?
Erin–It HAD to have happened, either at El Sol or The Italian Place!
Rachel–I LOVE that your senior prom dinner was at Lofthouse. What a hilarious memory!
CiderHouse–I'm glad the salad was a hit!
To everyone else: Thanks so much for your input and excitement about salsa verde! It's been a little quiet around here, so I'm glad to see a little bit of life! 🙂
We went to El Sol just Monday. About the only way to eat the 'salsa' if you can call it that is to get a side of sour cream and guacamole to coat it. We had a Happenings coupon to buy 1/get 1 meal free.
I prefer to get the huge tortillas from Bountiful Baskets and make my own sweet pork salad and dressing and salsa.
We had the Tortellini Pasta Salad for dinner last night and it is a keeper. Husband LOVES garlic so the dressing was a hit.
Awesome recipe! I've always preferred El Toro to the "el hole" which is what we always called it. And finally someone who will appreciate the humor in the fact that my date took me to Lofthouse Cafe for dinner the night of Senior Ball. Imagine walking into that place in a formal . . .
JUST made this and it is yummy!! I added an extra lime to see if I could tame the taste just a tad (I have lots of little kiddies). We'll see how they like it! Thanks!
I've been reading and enjoying your blog for almost a year now and didn't know you were from Logan. I'm in Logan too. Thanks for sharing all of your delicious recipes!
Last time I ate at El Sol was in 2005 and I got food poisoning!
We went to El Sol so often growing up that I'm sure you and I crossed paths unknowingly at one point or another!
This recipe looks so good.