I hope you all had a fantastic memorial day weekend! Friday evening Greg and I joined several friends at the Rangers Stadium for a fun night of baseball. I was particularly excited for this game because they were playing the Toronto Blue Jays!
Greg and I thought we’d be the only fans in the stadium but to our surprise we were seated behind another Jays fan. Unfortunately the Rangers brought their A-game and the Jays lost 14-3.
Despite the big loss we had a great time and ate a lot of unique stadium food. We tried the Texas cheese fries and two of our friends bought a two foot long, one pound hot dog that is referred to as the Texas Champion.
This thing was so insanely huge it spanned across one and a half stadium seats. The Jays fan in front of us ate a whole one himself. I wouldn’t be surprised if he died later that night. It took four of us to eat a Texas Champion and there was still enough left to feed another person!
Needless to say we went on a bit of a detox for the rest of the weekend. Lots of fresh fruit, vegetables and water was needed to flush out the Friday night binge.
Saturday morning I picked up a basket of tomatillos at the farmer’s market. I’ve always wanted to make my own green salsa so I figured memorial weekend was a great time to try! I roasted the tomatillos which gave the salsa a rich flavor. I also accidentally rubbed my eyes after chopping the jalapeno and spent the following hour trying to rinse out the burning pain. Live and learn my friends, live and learn…
This roasted tomatillo salsa comes together quickly. You can eat it right away, but I found letting it rest overnight helped intensify the flavor. If you aren’t a fan of spicy salsa I would recommend using only one jalapeno as two gives it a hearty kick.
What did you do this long weekend? Did you celebrate the warm weather with a fun summer recipe?
Roasted Tomatillo Salsa
Yield 2 cups
- 6 tomatillos
- 1 white onion, diced
- 2 jalapenos, seeded and diced
- juice from 2 limes
- 1 cup cilantro, chopped
- 1 garlic clove, minced
- ½ Tsp. salt
- ¼ Tsp. sugar
- Remove the papery peel from the tomatillos and rinse under cold water. Slice in half and place cut side down on a cast iron skillet. Broil for 10 minutes until slightly charred. Place in the bowl of a food processor.
- Add diced onion, jalapenos, lime juice, cilantro, and garlic to the bowl of the food processor. Pulse for about 1 minute until smooth. Add salt and sugar and pulse until combined.
- Place the salsa in a sealable container and refrigerate overnight to allow the flavors to blend together.
- Serve cold with tortilla chips.