Roasted tomatillo and tomato salsa recipe

    I'm white...on the outside. My heart, soul and taste buds are definitely Mexican though! We eat Mexican food, at minimum, 4 days a week, no joke. I use to make 3 cups of dried beans on Sunday to last us through the week, but that just wasn't cutting it. Last week I made 5 cups and I'm quite sure the only reason that lasted all week was because we ate a few nights. In fact, I've got a pot beans going right now.
   I love salsa, but it's gotta be fresh! Jarred salsa is soggy, sad looking, tasteless and just yucky! Salsa fresca is super easy and fast to make, especially if you just throw everything in your blender. But what I really love is the smoky taste of roasted chilies mmm! The key to roasting the chilies is to remember low and slow. Take your time. Enjoy the smell as it tickles the back of your throat and fills your house. Don't be surprised if your neighbors ask what your cooking, though, as the aroma spills out of your windows and dances on the breeze, teasing the outsiders, reminding them that they're not eating what you're making. Hahaha! Well maybe I'm over exaggerating now... just a bit.

Ingredients:
tomatillos (outer husk removed)
tomatoes
jalapeño peppers
poblano pepper (I de-seed mine first, but it's probably not necessary)
onion
garlic
cilantro
lime juice
salt
oregano
cumin (optional)

Directions:
Roast the tomatillos, tomatoes, jalapeños, poblano pepper, onion, and garlic. When the poblano pepper is done, you need to let it steam in a plastic bag, and then peel the "skin" off. Let these items cool enough that you can handle them with out burning yourself, then just chop it all up, and mix it all together. And there you have it.

 

Just started roasting.

It's way easier to chop the onions first.

(I didn't get a pic of everything roasting, sorry)

The poblano pepper is done and placed in a plastic bag to steam, I usually add just a bit of water to the bag also. I did throw the jalapeños in there too, but didn't peel them, just let them cool.

Peeling off the "skin", very important, do NOT skip this step!!!

Everything's cooled enough to start chopping. See how soggy the tomatoes and tomatillos are? That's how they're supposed to be.

Hey, look! Salsa!



    What I love about salsa is there really is no wrong way to make it. Just play around with it until you get the flavor that makes your tongue do the happy dance. I never ever EVER measure when I make salsa. When I think it's done I grab a chip and taste it. Adjust where I feel it needs it, be it more lime or salt or whatever, then grab another chip and taste it again. Then when I think I'm really done, I have hubby taste it. When he likes it I know it's done!