Roasted Tomatillo Salsa

The last salsa in the series, this can be sweet and sour, or as spicy as you like.

Ingredients
1 1/2 lbs. tomatillos, paper husks removed, and rinsed
6 oz. white onion, peeled and sliced into 1/2″ strips
1 oz. jalapeno, stem removed, cut in quarters (or as many as you like)

4 oz. white onions, peeled and minced
1 oz. freshly squeezed lime juice (or more if you like tangy)
1/2 bu. cilantro, rinsed and coarsely chopped

salsaverde1

Place the tomatillos, onions, and jalapenos onto a baking sheet, and roast in an oven at 350 F. until the tomatillos completely soften. Transfer to a blender, and process until smooth.

salsaverde2

Transfer to a suitable bowl, add the lime juice, and season with salt and pepper. Add the minced onions and cilantro. Stir to combine evenly. Store refrigerated.

verde

The next day, thin with water to desired consistency.

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.