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.

This post is part of Food Renegade’s Fight Back Fridays

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13 thoughts on “Salsa de Tomate Verde Asado

  1. 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.

  2. 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!

      • 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 🙂

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