One of Our Favorite Things On Chips

My wife is from South Texas and is Hispanic.  I'm from South Louisiana.  We each brought different culinary favorites into the marriage.  She's introduced me to a number of delectable dishes from her culture, and I think she'd say the exact same thing about Cajun food that she had never eaten before.  She grew up on 'Tex-Mex' food, so there are some things from Mexico that she wasn't familiar with.

She learned to cook them, because she likes to try new things, and today, I'll show you something new for both of us that we really enjoy - Roasted Tomatillo Salsita.  Some also call it Salsa Verde.  Many times on Fridays we'll sit out on the patio and eat chips and salsa.  I'm ashamed to report that we will sometimes finish an entire bag of chips along with the salsa and that will be our supper.  It's so good!

 Tomatillos are also called Mexican husk tomatoes.  They are green and are surrounded by a papery husk.  I got some seeds and planted them and have had mixed results.  They grow and the plants get large and are covered with blooms, but we don't always get a crop.  I'm thinking that they might not be accustomed to our growing zone.  Fortunately, we harvested some and made Roasted Tomatillo Salsa with items fresh from the garden, except for the garlic.  Let's do this.

You'll need some onions.  This time we used Creole Red Onions.  Add some garlic cloves and peppers to your liking.  We used a nice Anaheim.  We took the husks off the tomatillos and put it all in a cast iron skillet.

We'll then roast the entire skillet in the oven until everything is a little charred.  During this process the kitchen smells amazing.

We simply put all the hot vegetables into a wide mouth mason jar, also adding a huge handful of fresh cilantro and a teaspoon kosher salt.  We like to do this right out of the oven.  This dish can be eaten hot or cold, but we enjoy it hot.

She uses a stick blender to blend (puree) everything together.

It doesn't take long at all until you've got a mouth-watering concoction that looks just like this.

We pour the entire thing into a pottery bowl and bring it and the bag of chips to the patio.

Here's a chip with fresh, hot, delicious roasted tomatillo salsita!

It is hard to imagine or explain how fast the bag of chips and bowl of salsita disappears!  It's become one of our favorite Friday afternoon snacks.  Note to self:  Grow more tomatillos.