Salsa de Tomate Verde Asado
Time was when I’d come home at the end of the work week and just pull out a frozen pizza or microwave dinner and plop down in front of the TV.
Not anymore. Even when I don’t much feel like cooking or fiddling around with the camera or the blog (i.e., tonight), a simple, comforting meal is within reach because I only keep fresh, whole foods on hand. The TV? Gave it away years ago.
Roasted Tomatillo Salsa..
Salsa de Tomate Verde Asado
Husk, rinse and halve fresh tomatillos. Place cut side down in a heavy skillet along with a few cloves of garlic, a jalapeño and a poblano chile. Brown well on both sides.
Seal the peppers inside a paper bag and allow the steam 15 minutes. Peel away most of the skin (leaving a few charred bits), split and remove stems and seeds.
Transfer peppers to the bowl of a food processor along with tomatillos, garlic and a handful of cilantro. Moisten with 1/4 cup or so of filtered water and pulse into a coarse puree.
Stir minced onion into the salsa and season to taste with sea salt and a squeeze of fresh lime juice.
Leftover salsa will keep 2-3 days in the fridge.
Bacon & Eggs
Fry uncured streaky bacon or pork belly with yellow onions until the onions are brown and the bacon is crisp.
Pour off all but a teaspoon of fat, then crack eggs directly into the pan and allow to set for just a moment.
Spoon roasted tomatillo salsa over the eggs and toss in some chopped cilantro. Stir and scramble to your preferred degree of doneness and serve with frijoles and fresh tortillas.
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- Huevos con Tocino y Salsa Verde
This post is part of Food Renegade’s Fight Back Fridays
Bonnie said,
September 12, 2009 at 8:25 pm
I am going to try this. Yum!
lynn byrd said,
September 12, 2009 at 8:46 pm
plopped down? here’s my version of ” plopped down:” mix organic sour cream with chopped lacto-fermented tarragon sweet onions. grab the garden of eatin’ blue corn chips outta the cupboard and dip your cares away. chase with a cold beer.
Ren said,
September 12, 2009 at 10:29 pm
Perfect! :)
elya said,
September 12, 2009 at 9:11 pm
Oh perfect! I just got a huge bag of tomatillos at the farmers’ market for pickling/fermenting, but I’m sure I’ll have enough to make this amazing salsa!
Ren said,
September 12, 2009 at 10:31 pm
I’ve never had pickled tomatillos. Are they pretty good?
elya said,
September 13, 2009 at 1:14 pm
Yes! I just add some garlic, chopped celery, green pepper, chili pepper, DILL, and then cover it with brine (1 tablespoon of seasalt for each 4 cups of water), cover with cheese cloth, and let it sit for 10 days or so. I like pickled green tomatillos better than pickled red tomatoes, because tomatillos come out salty and crunchy, and not mushy like red tomatoes.
I’ll have some in 10 days or so, you’ll have to try it :)
Ren said,
September 13, 2009 at 1:44 pm
Wow, that sounds great, Elya!
Hot sauce Mike said,
October 7, 2009 at 9:55 pm
Sounds great !!! I made up a gallon using various Peppers and whole tomatillos I added Garlic and celery stalks I quartered 1 big green tomato and put it in also . I cant wait to try it.
Ren said,
October 7, 2009 at 10:40 pm
Thanks! Yours sounds good, too!
b kinch said,
September 12, 2009 at 9:31 pm
I just got a ton of tomatillos from our csa share, thanks for the recipe!
Ren said,
September 12, 2009 at 10:32 pm
You’re welcome!
Food Renegade » Blog Archive » Fight Back Friday September 11th said,
September 17, 2009 at 6:08 pm
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Tuesday Twister « Edible Aria said,
January 7, 2010 at 10:09 pm
[...] Huevos con Tocino y Salsa Verde I have eggs at least 4 times/week. Got smart & made enough salsa to last several few [...]