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
- 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
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.