World Tour: Mexican salsa
Picture via Cooking Channel
I have yet to experience the joys of a visit to Mexico but my recent obsession with Mexican food has been a driving force in my search for a cheap airline ticket. When I’m fortunate enough to catch a flight to our neighboring nation, the first thing I’m going to do is EAT. In the meantime, I’ll have stick with frequenting my favorite local spot, La Bamba, and trying Mexican recipes that I hunt down online. Here’s a good one for salsa that I found, courtesy of Tyler Florence and Food Network. Enjoy!
Roasted Tomatillo Chile Salsa:
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Category: Food.Fun.Stuff., World Tour
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