Skip to main content

Roasted Tomatillo-Corn Salsa #KitchenMatrixCookingProject


Today is our first May post for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here. This month, I chose the recipes and went with a Latin theme. So, this week, we're making salsas. Next week, we're working with masa. And so on...you get the idea.

For this week, you can read Bittman's salsa ideas online if you don't have a copy of the cookbook.

The #KitchenMatrixCookingProject Salsa Bar


This recipe definitely isn't one of his, but I haven't made salsa in a long time and this is one of my family's favorites: Roasted Tomatillo Salsa with roasted corn to go with it. So easy. So tasty. But I am looking forward to digging in to all twelve of Bittman's salsas as we move into summer and grilling season. I think I'll start with the pulsed radish and jicama. I can see that going really well with some grilled fish tacos.

Roasted Tomatillo-Corn Salsa

Ingredients
  • 10 tomatillos
  • 1 jalapeno
  • 1 whole onion, peeled and quartered
  • 1 ear of corn
  • freshly ground salt, to taste
  • freshly squeezed lemon juice, if needed


Procedure
Preheat the oven to 350 degrees F. Lay the tomatillos, jalapeno, onion, and corn on a parchment or silicone-lined baking sheet.

Roast until the tomatillos are soft, the onions beginning to caramelize, and the pepper is wilted, approximately 55 to 60 minutes. Let cool slightly.


Place all of the ingredients - except the corn - into a blender or food processor.


Blend until smooth. Cut kernels off the cob and fold into the tomatillo salsa. Season to taste with salt. If your salsa needs some tang, squeeze in the lemon juice.

Comments

  1. Sounds delicious and I bought too many tomatillos so now I can use them up.

    ReplyDelete
  2. You rebel! I just made a tomatillo sauce for our enchilada posts. I keep forgetting how good they are! Can't wait to try this.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur