roasted tomatillo salsa

go live.fFind beauty in simple moments. find serenity amid chaos. look up – the world is much bigger than you are. don’t let that discourage you; let it empower you.

go live. stop wasting time doing things you don’t want to be doing. stop restricting yourself for fear of rejection – you are your own harshest critic. people won’t love you for the things you do perfectly, people will love you for having the bravery to try – for doing what you love because of how it makes you feel.

today is a day for living. it’s a day for playing in the park, for watching football with friends, for sharing good food and drinks. i hope your sunday is just as special to you as this sunday is to me.

roasted tomatillo salsa

this fresh salsa combines a deepened, roasted flavor with a touch of sweetness, brightness, and texture. each ingredient adds something unique – creating something delicious, yet simple. make sure to use the freshest ingredients you can find – i made this salsa using only vegetables from my csa and local farmer’s market [and the garlic is from henry’s aunt and uncle’s farm in upstate new york]. 

[this recipe is my own, but it was very much inspired by happy yolks]

6 plum tomatoes

4-5 tomatillos

1 peach

1 small green bell pepper

1/2 of a small habanero pepper [or to taste]

1 medium sized white onion

2 garlic cloves, skins on

juice from 1 1/2 limes

bunch of cilantro

olive oil


place a cast iron pan in the oven, and preheat to 450 degrees, allowing the pan to get hot as the oven preheats.

meanwhile, peel the tomatillos and cut both the tomatillos and tomatoes into large chunks. add to a large bowl, along with garlic cloves [skins still on] and gently toss with a drizzle of olive oil and a pinch of salt. once oven has come to temperature, carefully transfer the mixture to the skillet and allow to roast for 30 minutes.

while the tomatoes and tomatillos roast, peel the peach and mince into small cubes. mince the green bell pepper into similarly-sized pieces. finely mince white onion, and add to a small bowl of ice water [to remove some of the bite]. finely mince 1/2 the habanero pepper [you can use more or less, depending on how much spice you like – using 1/2 of a small pepper yielded a medium-spicy salsa].

remove skillet from oven and allow to cool slightly. once you can handle them, squeeze the roasted garlic from their skins into the skillet, discarding the empty skins. using a potato masher, mash the mixture until it is the consistency of a chunky sauce. juice 1 and 1/2 limes into the skillet, and add the chopped peach, green pepper, and habanero. strain white onion pieces and add those as well. using your hands, rip cilantro leaves into big pieces and add to taste. mix everything together and season with salt.

eat immediately, or refrigerate in an air tight container [if you can wait, it’s even better the next day]. this salsa would also be delicious served as a sauce over pan seared chicken or fish.

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