Let’s be honest, salsas are awesome. Some may even say they are the perfect snack. Well, maybe I just think they are the perfect snack. I think that is reason enough though don’t you think? They are fresh, crisp and refreshing: perfect for a hot Summer day. We go through them like water around here, and it can definitely get expensive after a while! This is why making your own salsa is the way to go. There are so many ways to go: fruit, veggie…fruit and veggie. You can leave them chunky, or blend the crap out of them. You get the picture. Salsa verde is one of my personal faves and we totally don’t make it enough, so I decided to take a stab at it today. The tomatillos looked fabulous at the market today. At this point, I was 100% sold. This salsa combines roasted tomatillos, a whole head of roasted garlic (yup, that’s right: a whole head), cilantro, jalapeños, and a dash of salt and pepper. That’s really it. Are you on board yet? I certainly hope so! It’s worth it. The work is worth it. The beer pairing is worth it. There really are no excuses!
Guess what! The beer pairing is my favorite part about this recipe! This is nothing new though. Beer often inspires the recipes, instead of the other way around. I love saisons, and anytime that I’m at a brewery and they have a saison, I immediately have to try it. It’s such a great style of beer and is perfect for hot Summer days. Funkwerks is awesome. Located in Fort Collins, CO, they never ever disappoint. They make an INCREDIBLE saison. It’s won almost every award in the book and it has the perfect hints of citrus and bitterness. It pairs so perfectly with salsa, especially this one. Give it a try. You will totally not be disappointed.
Oh and guess what:
Yeah, I didn’t think I had to explain either =).
So I apologize for my absence earlier in the week. Zach and I (and a good friend of ours) were out in the backcountry without any connection to the outside world for a couple of days. I was sad about this, as I’m sure you were also =). I’m back now though and have some great recipes heading your way this weekend. *cough cough* pretzel bites smoothered in cinnamon and sugar *cough cough*
I know, the anticipation is killing me also.
That’s all for today folks. See you tomorrow!
The next time you make salsa for a get together try roasting the fruit and vegetables! Roasted tomatillo and garlic salsa is the perfect dip!
- 8 tomatillos, husks removed and rinsed
- 3 jalapeños
- 1 head of garlic
- 1 tablespoon olive oil
- 1/4 cup cilantro
- 1 tablespoon lime juice
- To roast the tomatillos and jalapeños, preheat your grill or grill pan over high heat. Once warm, lower the heat to medium and add the tomatillos and jalapeños straight onto the grates of your grill or grill pan. Cook over medium heat until they are charred black. Rotate the tomatillos and jalapeños every 2-3 minutes so that they char evenly. Remove from heat and set aside to cool.
- To roast the garlic, preheat your oven to 400 degrees F. Peel the very outer layer of the garlic, making sure to still leave the head completely in tact. Cut the top off of the garlic to expose the garlic inside. Place the head of garlic into one of the muffin tin molds, cut side up. Using a brush, brush the head of garlic with olive oil. Cover with foil and bake at 400 degrees F for 30 minutes. Once roasted, remove from oven and set aside to cool.
- Once the the tomatillos, jalapeños and garlic are cool enough to handle, begin your blending process. Add the tomatillos to your blender or food processor (including the skin). Cut the stems off of the jalapeños (and the seeds if you would like less spicy) and add to the blender. Gently peel the garlic (should be fairly easy at this point) and also add into the mix. Now, add the cilantro, lime juice and a dash of salt and pepper. Pulse until completely combined and smooth.
- Serve immediately or chilled with tortilla chips. Enjoy!
Hardware: * Grill or Grill Pan * Cutting Board * Sharp Knife * Tongs * Muffin Tin * Brush * Bowls * Foil * Blender of Food Processor *