ABRAMS Dinner Party...Roasted Tomatillo Salsa from Colu Cooks #homemade #freshsalsa #justaddchips #texmex #ColuCooks

The next cookbook I'm sharing as part of the ABRAMS Publishing Dinner Party blogging group is Colu Cooks -- Easy Fancy Food. Colu Henry has written for both the New York Times and Bon Appetit. From this experience, she's learned that home cooks prefer unfussy recipes that taste great and are easy/quick to make. I totally agree! Colu Cooks features 100+ recipes designed to get home cooks out of their weeknight dinner rut by trying new streamlined dishes. Henry encourages readers to step out of their comfort zone and try new-to-them ingredients and cooking techniques. She does this in a very approachable manner. Even better? Most recipes are ready to eat in about 45 minutes. I'm featuring her simple recipe for Roasted Tomatillo Salsa. I love salsa...but I've never made it from scratch. With Henry's recipe, it was incredibly easy to make fresh tomatillo salsa at home! In about 3o minutes, I had 2 cups of delicious green salsa. I've used this versatile salsa several different ways this week. If you're like me and have never made your own salsa? I promise it's super easy...and very economical. I paid about $3 for the four simple ingredients needed to make this spicy-tangy salsa.

Roasted Tomatillo Salsa

from Colu Cooks: Easy Fancy Food

Ingredients (makes 2 cups salsa):

• 1 1/2 pounds (680 g) fresh tomatillos, husks removed, rinsed to remove stickiness, and cut in half if large
• 2 small jalapeno peppers, cut lengthwise, seeds and stems removed
• 1 small white or yellow onion, halved
• 1/2 cup (20 g) loosely packed fresh cilantro (both leaves and tender stems)
• Kosher salt

Method:

Step 1: Place the oven rack 1 to 2 inches (2.5 to 5 cm) below the heat source and set the oven to broil. On a large sheet pan, spread out the tomatillos, jalapenos, and the onion -- cut side down -- in a single layer. Broil, turning the vegetables once or twice, until the tomatillos begin to release their liquid and everything become slightly charred -- 5 to 7 minutes. Allow to cool slightly.

Step 2: Transfer the cooked, cooled mixture -- along with any liquid that's been released -- to a food processor or blender. Add cilantro and a good pinch of salt. Pulse until the salsa is smooth.

Step 3: Transfer the salsa to a serving bowl, taste, and adjust seasoning with salt to taste. Serve with warm tortilla chips for a fun party appetizer.

This fresh salsa is so much better than any jarred salsa I've tasted! All you need is a few inexpensive, simple fresh produce...and about 30 minutes...to whip up a batch of this spicy-tangy green salsa. Because tomatillos are naturally tart, you won't need to add any lime juice. This versatile salsa is also amazing spooned over grilled chicken or fish, stirred into rice/cauliflower rice, and more. Do yourself a favor and make this simple salsa ASAP!

Disclosure: I received a copy of Colu Cooks: Easy Fancy Food as part of ABRAMS Publishing's Dinner Party blogging group. All opinions expressed are solely my own.