Roasted Tomatillo Salsa

I finally decided that I need to make a life change and pursue a career in what I love doing.  I want to be a trained chef. My goal is to be someone who goes beyond posting recipes on a website or hosts dinner parties… I want to run my own kitchen. So I enrolled in a master chef program about two months ago at a small culinary school on the west side of Los Angeles, hence how long it’s been since I’ve last posted. It’s been an incredibly amazing experience so far, and I’m only half way through the course. The most significant lesson I’ve learned from taking this course is confidence in myself, and my ability to create something wonderful. It’s also introduced me to a lot of different techniques, even vegetables, which I’d never ventured to try before.

The first recipe I’d like to share from my class is a bit basic, but it’s working with a vegetable I’ve never worked with before: tomatillos! Those are the weird round shaped vegetable with a leafy wrapping, typically found in the peppers or tomatoes section. The recipe is a simple roasted tomatillo salsa, utilizing garlic, red onions, cilantro, and fresh squeezed lime juice. Roasted, blended, and served a bit warm, it creates an explosion of flavors in your mouth that makes you wonder why you’ve never tried these perfectly wrapped bundles of joy before.

Fry up some of your own chips in canola oil with plenty of salt, and enjoy!

¾ pound tomatillos, peeled, cleaned, and cut into wedges

1 small red onion, peeled and cut into wedges

1 jalapeños, cut into ¼ in slices

2 garlic cloves, chopped

1 lime, juiced

1 bunch cilantro, roughly chopped

2 tablespoons olive oil

Salt and pepper to taste

Toss tomatillos, onions, jalapeños, and garlic with olive oil.

Spread over a foiled baking sheet and roast in the oven for 15-20 minutes, or until tender.

Place roasted vegetables in a food processor with cilantro and pulse until well blended.

Season with lime juice, salt, and pepper.

Serve warm with chips.