Roasted Tomatillo Salsa

WHITE TOMATILLO, WHAT? Well, I'll just tell you...it's a unicorn. I'm not exactly sure about the science on how we ended up with WHITE Tomatillos, but I have found very little on them online. They have an amazing sweet, honeydew flavor and when they're roasted the sweet fragrance that fills the kitchen is like a pound cake in the oven. Maybe a professional gardener can chime in on how I got these. What I can tell you, they came from purple tomatillo seeds, they were abundant producers in the garden, and I made the best roasted tomatillo sauce! I seriously could spoon these whole over a slice of pound cake. New recipe idea!!!💡

Regardless of the color green, purple or white this recipe is simple and delicious. Make a big batch freeze. I lay a zip lock gallon full and freeze flat. I break off what I need when I need it.

My favorite uses are enchilada's, soup, and street tacos.

Click here to try my White Tomatillo Street Tacos with Steak

Roasted Tomatillo Salsa

Serving Size: Approx 1/2 -3/4 gallon

INGREDIENTS:

2 TBSP olive oil
Approx 2 lbs of tomatillos
1-2 fresh jalapenos
1 poblano
1/2 white onion
4 garlic cloves
Handful of cilantro
1/2 lime
1 tsp kosher salt
1 tsp cumin
1/2 tsp of mexican oregano

Heat oven to 400 degrees. Line a large cookie sheet with foil, but this is optional. Load the cookie sheet with tomatillos, jalapenos, poblano, white onion, and garlic cloves. Drizzle with olive oil and coat vegetables. Place in oven and roast for 35-45 minutes or until they start to brown.

Once cool remove the skin of the poblano and cut the stem and seeds out. Taste your poblano to judge the heat. This will help you determine if you want to add 1-2 jalapenos. Add the poblano and the roasted tomatillos, onions, peppers and garlic to a blender. Also, add the fresh cilantro, salt, cumin, and oregano. Squeeze 1/2 a fresh lime. Blend on chop for chunky salsa. Blend on puree to make a sauce!!

Enjoy!!

White Tomatillo Street Tacos with Steak

I see you there, turning your nose up at leftovers. Not me, I can create leftovers into a whole new delicious meal!! For example, STEAK leftovers!! ❤❤❤❤ And I may have a "small" obsession with street tacos so this may have been a craving-inspired recipe. It's super quick too!!

I have a pre-made batch of tomatillo salsa (see recipe link below) that I froze from our summer garden in a gallon size zip-lock. I froze it flat so all I did was go inside my freezer and break off about 1/2 cup to throw in the pan. But, if you don't have that just use some store bought verde.

First, heat a skillet up with 1 tsp of oil. Sautee 1/2 a white onion until almost caramelized but still a little crispy. Salt and pepper to taste but my leftover steak was already seasoned so keep that in mind. Add the tomatillo salsa (mine was frozen so I cooked until thawed.) Add sliced steak and cook until heated through.

Assemble your street tacos. Heat your corn tortillas and double them up. Add your steak mixture, queso fresco, fresh cilantro, and fresh jalapeno slices to your liking. Top with a squeeze of fresh lime wedge. Add more tomatillo salsa on the side if you like.

Click here for Roasted Tomatillo Salsa

White Tomatillo Street Tacos with Steak

Serving size: 2

INGREDIENTS:

1 tsp of oil
1/2 onion
1/2 cup tomatillo salsa
2 cups of sliced cooked steak
8 corn tortillas (double them up)
4 TBSP Queso fresco
Fresh Jalapeno slices
Cilantro
1/2 lime cut into 4 wedges

Heat a skillet up with 1 tsp of oil. Sautee 1/2 a white onion until almost caramelized but still a little crispy. Salt and pepper to taste. Add the tomatillo salsa. Add sliced steak and cook until heated through. TASTE and adjust salt and pepper to your liking.

Assemble your street tacos. Heat your corn tortillas and double them up. Add your steak mixture, queso fresco, fresh cilantro, and fresh jalapeno slices to your liking. Top with a squeeze of fresh lime wedge. Add more tomatillo salsa on the side if you like.

Enjoy!!