{"id":164,"date":"2013-12-09T18:01:23","date_gmt":"2013-12-09T18:01:23","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=164"},"modified":"2015-07-08T16:07:38","modified_gmt":"2015-07-08T16:07:38","slug":"roasted-tomatillo-salsa","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=164","title":{"rendered":"Roasted Tomatillo Salsa"},"content":{"rendered":"

Our little 3 1\/2 year old niece\u00a0calls this “sauce sauce”.\u00a0 We all think it’s crazy good.<\/p>\n

\"photo<\/a><\/p>\n

And, it’s simple to make.\u00a0 Just come with me.<\/p>\n

Take\u00a0a large roasting pan and line it with heavy duty foil.\u00a0 Into this, place the following:<\/p>\n

1 1\/2 lbs. tomatillos, papery skins removed, then washed<\/p>\n

4-5 poblano peppers, whole, washed<\/p>\n

4-5 Anaheim peppers, whole, washed<\/p>\n

1-2 jalapeno peppers, whole, washed<\/p>\n

1 sweet bell pepper (any color – but, you know me!\u00a0 RED rules) yeah, yeah – whole, washed<\/p>\n

1 red onion, quartered<\/p>\n

1 head garlic, \u00a0outer papery skin removed, then cut in half, longitudinally<\/p>\n

1 lime, washed and halved<\/p>\n

\"photo<\/a><\/p>\n

Turn on your broiler and slide this crazy, Mexican deliciousness into the oven on a low rack.\u00a0 The skin from the peppers is going to blister and blacken.\u00a0 That’s cool!\u00a0 Every 5 minutes or so, take your tongs and turn the peppers to expose other sides of the peppers.\u00a0 You can flip the tomatillos but just leave the garlic, onion and lime alone – they’ll be fine.\u00a0 \"photo<\/a><\/p>\n

Once the peppers are softened and have released their juicy love (about 30 minutes oventime) use your tongs to\u00a0remove the peppers and place them into an airtight container.\u00a0 Slap the lid on and wait while the pepper skins steam loose.\u00a0 At this point I just turn off the oven and let the tomatillos, garlic, lime and onion continue to break down slowly.\u00a0 After about 10 minutes, remove the lid on the pepper container and peel off the blackened skins.\u00a0 Remove and discard\u00a0stems and large sections of seeds.\u00a0 Place the flesh of the peppers into a large bowl.\u00a0 Don’t worry about some seeds going in but, I do\u00a0like to take out the biggest masses of them.\u00a0\u00a0And, I should mention here, not all the skin is going to come off.\u00a0 Just remove the black and easy-to-peel-off parts.\u00a0 Some skin, some seeds, just go with however it seems to feel right.\u00a0 You can’t mess this up.\u00a0 Squeeze the garlic out of the head, squeeze the lime pulp out into the bowl with the pepper flesh.\u00a0 Add the tomatillos, onion and all the liquid from the roasting pan and pour it all into the large bowl.\u00a0\u00a0You now want to transfer this to a food processor.\u00a0 A blender or immersion blender will probably work, as well.\u00a0 Work in batches to keep from overloading.\u00a0 I add about 1 tsp. salt and 1\u00a0tsp. smoked cumin.\u00a0 That’s it!\u00a0 Taste it – add anything that’s missing.\u00a0\u00a0My notes say “Good on everything.”\u00a0 You can use this sauce on eggs, enchiladas, tostados, beans — OH!\u00a0 make huevos rancheros with this – you will thank me later!<\/p>\n","protected":false},"excerpt":{"rendered":"

Our little 3 1\/2 year old niece\u00a0calls this “sauce sauce”.\u00a0 We all think it’s crazy good. And, it’s simple to make.\u00a0 Just come with me. Take\u00a0a large roasting pan and line it with heavy duty foil.\u00a0 Into this, place the following: 1 1\/2 lbs. tomatillos, papery skins removed, then washed 4-5 poblano peppers, whole, washed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[26,15,4,3],"class_list":["post-164","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bali-friendly","tag-fat-free","tag-healthy","tag-vegan"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=164"}],"version-history":[{"count":5,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/164\/revisions"}],"predecessor-version":[{"id":208,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/164\/revisions\/208"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=164"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}