Before you make this salsa (or any salsa), you have to find good tortilla chips. Tortilleria Sinaloa in Baltimore makes the best I’ve ever had. When I lived in Fells Point, I regularly added four blocks to my walking commute so I could pick up a bag of these chips. Probably not the healthiest decision, but it was worth it. If you can find your own neighborhood Mexican spot that makes tortillas and chips, treat yourself.
Scott invented this recipe after we’d been eyeing the beautiful selection of peppers at Newark Farmers Market for a few weeks. We’d never cooked with tomatillos before, and had no idea what half the peppers tasted like. Like he usually does when we’re stumped in the grocery store, Scott took out his phone and did a quick search on the heat index for a few different peppers before we settled on manzanos. We also looked up classic ways to prepare tomatillos.
The result was this untraditional but deliciously bright, yet mellow tomatillo salsa. We usually dig in while it’s still warm from the oven, and save some to dollop on salads or enchiladas.
Roasted Tomatillo Salsa
From the kitchen of Scott Zero
- 1 ½ lbs. tomatillos, peeled, washed and coarsely chopped
- 1 poblano pepper, seeded and coarsely chopped
- ½ manzano pepper, seeded and coarsely chopped
- 4 cloves garlic
- 1 t. salt
- Juice of ½ a lemon
- ¼ c. olive oil
Broil tomatillos peppers and garlic on high until blackened and fragrant. Blend with remaining ingredients until smooth.
Tip: Make sure your oven is clean before broiling—this recipe almost burned down our kitchen once.