My food memories growing up are kind of a blur except for bits and pieces that I can pull from long term memory. One memory I can remember: I hated (okay, despised) Mexican food. As for my parents-they loved (still love) Mexican food. My family was sitting in a booth at one of the Mexican joints in my home town (we had so many that came and went, I can’t even remember the name.) I think I was 10 and I was finally ready to try and eat a taco (I much preferred eating chicken strips and french fries off the “American” menu.) The taco came and to my disappointment white cheese was strewn about the taco. That is when my father informed me every taco came with goat cheese and that the white cheese on my taco came from a goat.
Now, if that happened to me today (and the cheese was actually goat cheese) I would be excited. To a ten year old, goat cheese on a taco I wasn’t even sure I wanted to eat pretty much put an end to any “trying of a taco” there might have been. I eventually learned not to believe everything that came out of my fathers mouth and I also eventually learned to love Mexican food.
I also have realized I love roasting vegetables and some fruits. So, when I decided to make some salsa verde, it only seemed naturally to roast the tomatillos, onions, and pepper together. This salsa is great with some chips or also makes an excellent green sauce for enchiladas.
- 1½ pound tomatillos
- 1 jalapeno
- ½ large onion
- 2 clove garlic
- handful of cilantro
- splash lime juice
- Pre-heat oven to 450˚
- Remove husk from tomatillos and slice in half. Roughly dice onions, jalapenos, and garlic. Combine all on a cookie tray covered in tin foil. Bake for 30-40 minutes depending on the amount of roasted-ness you want. (I usually let the tomatillos get slightly brown.)
- Once roasted, let cool for 20 minutes. Add roasted mixture into food processor and let run until only small chunks are left. Add in cilantro and pulse to combine.