Friday, July 2, 2010

Tom-Tom Salsa™

No, this has nothing to do with my GPS, but you can't lose your way if you follow this recipe.  Awesome on carnitas tacos.  Peggy seems to like this salsa more than life itself.

Tom-tom salsa

8 tomatillos, husked and split in half
2 tomatoes, quartered or sliced

Place the cut-up fruit on a foil-lined and release-sprayed baking sheet.  Bake at 375°F for about 45 minutes, until roasted, and softened.  Cool completely.



Tomatillos and tomatoes,
ready for roasting in a hot oven

Sauté one medium onion and 3 garlic cloves in a bit of olive oil until softened.  Salt and pepper as necessary.   Cool.

Combine the roasted toms with the onion and garlic and puree.  I used an immersion blender, but a food processor or conventional blender would be fine.  I added a bit of water (about 1/2 cup) as I was blending to thin it out a bit.

Salt and pepper to taste.  Add 2 tsp ground cumin and a nice squirt of Sriracha sauce for extra flavor.  Drizzle in some olive oil, too.

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