I love salsa. You love salsa. We all love salsa. *mic drop*
The fresh produce season of summer here in the South brings all kinds of amazing opportunity to create amazingly fresh twists on classic favorites. Salsa isn’t getting ignored in this flavor train. With a box full ‘o goodies, I decided to roast some tomatillos along with a few radishes for a seasonal sizzle that will top your chips and the charts.
If you’re going to throw the ultimate backyard bash, and I know you want to all throw the ultimate back yard bash, you better have your salsa game strong. None of that jar of whatever on the table. That’s right. I’m judging you by your choice of salsas (as one should). It takes minutes… MINUTES… to whip up a great homemade salsa. All you really need are tip-top ingredients and some creativity to make you own unique chop on undoubtedly one of the best side snacks.
As y’all have probably seen before, I subscribe to a grocery delivery service called Green Bean Delivery. It’s the best way that I’ve found to have absolutely fresh local ingredients delivered straight to my doorstep.
Read to the end for a discount on 3 orders.
Literally, y’all. I could stay in bed until noon with my blackout curtains pulled and eventually crawl out of bed knowing that I have everything for the next week sitting in the little green box on my front porch. I order everything from sushi quality tuna, local meat, bread from my favorite boulangerie in Nashville, to the most perfect little tomatillos and French breakfast radishes ever.
If I were to go out to shop for everything that I get through the service, I would have to go to several different grocery stores and specialty markets around town. Even then, I probably wouldn’t be able to find some of the offerings that they have. I’ve been a customer for nearly two years, and can vouch that they are exceptionally customer oriented. It’s truly a pleasure to be part of and have a chance to encourage others to use a service that I feel so strongly positive about.
The star of this salsa showcase showdown has to be the cute, lovely, little French breakfast radishes. These are longer radishes that are late-1800’s heirloom French variety veggies. They’re that cuter sister that gets all of the attention (and rightfully so, tbh). They have a mild spicy flavor that balances the tartness of the tomatillos. It’s a match made in specialized salsa heaven.
- 8 tomatillos, divided
- 3 radishes (I prefer French breakfast radishes)
- 1 serrano pepper, seeded and diced
- ½ jalapeno, seeded and diced
- 1 garlic clove, minced
- ¼ cup white onion, diced
- ¼ cup cilantro, roughly chopped
- Remove the husks of the tomatillos. Rinse to remove the sticky outer layer.
- Quarter half of the tomatillos and cut all of the radishes in half lengthwise.
- Under a low broiler in the oven, roast until tomatillos are blistered and somewhat blackened.
- Alternatively, you can choose to not roast the radishes to keep a more colorful finished product.
- Allow to cool.
- Place the roasted tomatillos and radishes, along with the raw remaining tomatillos into a food processor.
- Add the remaining ingredients and pulse until desired consistency.
- Enjoy with chips or tacos.
- Find more on SouthernFATTY.com.