By: Wren Fair

As the weather warms up and central Texas bursts into bloom, now is the perfect time to enjoy some flavorful salsa outdoors with friends and family. Salsa is one of those rare snacks that is both delicious and provides a healthy serving of vegetables.

I’ve often attempted to make a tomato based salsa, only to be disappointed when it comes out a sickly shade of pink rather than a vibrant red. When using tomatillos, you will be guaranteed a beautifully green salsa verde every time. Roasting the tomatillos adds a great smoky flavor, and I like to eat this one warm!

Ingredients:

5-6 medium tomatillos, husks removed and washed

1 quarter of a medium onion (no need to dice)

1 jalapeño

1/2 cup of cilantro leaves (or to taste, I like a lot of cilantro)

Juice of a quarter to a half of a lime (or to taste)

Salt and pepper to taste

Directions:

1. If you have a gas stove top, this will be a cinch. Simply place the tomatillos, the quarter of an onion, and the jalapeño over a medium flame. You can place them directly on the burner, or use a metal grill pan with holes. The idea is get the tomatillo, onion and jalapeño blackened all over. You will hear pops and sizzles, this is a good thing.

If you don’t have a gas stovetop, you can use a flat bottom skillet lightly coated in oil, or your outdoor grill. Personally, I prefer the ingredients roasted directly over an open flame.

2. Once your ingredients are mostly blackened, transfer them to a food processor or blender (you may have to cut up the tomatillos a bit) and add the cilantro, lime juice, and salt and pepper.

Use the jalapeño with caution, you may want to start with just half and taste for spiciness. 

3. Once the salsa is blended, taste and adjust the seasoning and/or spice level. You should be left with a flavorful salsa with a vibrant green color!

 Enjoy with your favorite tortilla chips or with eggs!