gluten-free, sides, sauces + dressings, vegetables

roasted tomatillo salsa

My husband and I, with our Aussie, Lucy, in tow, quite literally took the very long way home.

After two years of living in stunningly beautiful Boulder, CO, we decided it was time to move back to our home in Princeton, NJ.  Rather than race across the heartland, we opted to take a little detour and check out some rather remote parts of western Texas.

Our journey took us through Las Vegas (NM), Marfa, Austin, Baton Rouge, New Orleans, Charlottesville on/off route to the Garden State. (more on that soon...)

Very needless to say, we ate a LOT of great, inspiring food.  So to start, I tip my hat to the inherent freshness and simplicity of good ole Tex-Mex.  This salsa screams summer and is probably the easiest and least fussy of all to prepare.  Serve it with huevos rancheros, tacos, grilled fish or with some homemade tortilla chips. And definately a fine tequila on the rocks.

roasted tomatillo salsa

1 1/2 pounds fresh tomatillos

3 jalapeños

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, peeled and roughly chopped

2 t cumin, dry toasted and ground

salt

squeeze of lime to taste

Preheat broiler to high.

Remove husks from the tomatillos and rinse under very warm water to remove any stickiness.  Place all of the vegetables (not the cilantro) on a rimmed baking sheet.

Carefully broil everything about  2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 8-10 minutes.

Peel the garlic, cut off the tops of chiles and whiz everything in a blender.  Season to taste with cumin, salt and a little lime juice.

Makes about 3 cups.