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
I made this salsa this weekend and it was a HUGE hit! My mom cannot eat tomatoes at all, she is severely allergic, this was a great alternative for her. I used it in the Creamy Chicken Taquitos, which are always awesome, and also in the Cilantro Lime Ranch dressing/dip. This was an incredible meal! We had about 20 people, and everyone loved it!! My mom and sister even decided that they want your cook book, which I have been trying to convince them they needed for a while now! Oh, and I tripled the salsa recipe, and it was ALL gone!! Thanks again for a fabulous recipe, of course I’ll be making it again!
Just made this Whoa!!!! this is good. Never used tomatillos before but so glad they came in my Bountiful Basket. This was quick and easy to make and best of all good. Thanks
thnks for the recipes last year i started growing tomatillos and i just love there fragile lantern look to them and tried makeing salsa but need more practice so i will try your recipe thnks
Can you can this stuff? I just bought aa TON of fresh produce (if you’ve never heard of bountifulbaskets.org, look it up!!!) and am looking for a few salsa recipes to can. Also, can you can pico de gallo?
I’m sure you CAN can (haha) it, I just don’t know how, exactly. I’d see if you can find a canning pro who can help you out! 🙂
As far as pico, I probably wouldn’t, just because the whole point of it is the fresh taste, you know?
If you can grow tomatoes in your garden, you can easily grow tomatillos. In fact, you can grow them even if you don't want to grow them. I planted a few plants 2 years ago and had buckets of tomatillos. I couldn't eat them or give them away fast enough. I decided not to plant them last year or this year but they still came back! I guess the few tomatillos that fell off the plant that I left on the ground sprouted the following year. I've been making salsa with them for quite some time. I let my jalapenos turn red on the plant (just like letting a green bell pepper turn red if you wait to pick it). I don't think the red does anything to the hotness but it adds a nice splash of color against the green tomatillos. I pulse everything in the food processor so it's about relish size pieces. I don't blend it smooth.
Corn on the cob with anything grilled! Yummmm.
My favorite thing I ate this summer was roasted rutabaga fries with season salt and ketchup! YUM!!
I love green salsa as well. Thanks for the recipe!
I made this salsa today and it was SO GOOD!! I think it's the best fresh salsa I have ever made! I tried another recipe before with fresh tomatillos and it was sour tasting. I think the roasting made it taste so much better. Thank you and keep up the great work!!
Okay… I laughed out loud when I read about El Sol! I grew up in Logan too and that was my first Mexican food experience as well and how we loved it… I've been back a time or two and cannot believe I liked the salsa… it is Ketchup with a kick! ha ha…I do still love a good Ham & Cheese Salad from Fred's though! Thanks for the recipe, I will definitely try it!