Tomatillo, meet serrano. Serrano, meet tomatillo.
Salsa is kind of a big deal around here. AJ and I are rather picky. It must be fresh, have little to no citric acid taste, be very light on the sweet side, and have a moderate amount of heat. No Pace for us, thanks! We’re pretty annoying at the grocery store, too. If they are out of the one salsa that we normally buy, there is a fair amount of grumpyness and lots of humming and hawing about which other salsa to buy.
One way to guarantee getting it right? Make it at home. I rarely do because, let’s be real – it’s way easier to buy it in the little plastic tupperware at the store than to make it yourself. But sometimes I get the urge to whip some up, and the results are usually rather stellar. I mean, with how simple the ingredients are, it’s pretty hard to mess this kind of stuff up.
This rendition requires a tiny bit more work due to the roasting, but it really takes no time at all and is so worth it. If you’re the kind of person who would usually choose a green salsa over a red one, you’ve got to try this. I could really eat the whole batch myself with an entire bag of chips, but I try to share a little bit with AJ. Because like I said, salsa is kind of a big deal around here, and grumpiness ensues when there isn’t enough of the good stuff to go around. Enjoy!
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