Roasted Tomatillo & Hot Pepper Salsa

I have decided to explore nature's bounty and expand the horizon's for my taste buds or unwillingly, grudgingly also those of my hubby's :). Every regular grocery trip I have decided to pick-up atleast one vegetable that I have not used in my kitchen before. Last week I picked up tomatillos. I have always been fascinated by the way they look like green tomatoes but with a papery husk. I used to shy away because I didn't know what to do with them ... then I had Salsa Verde and that was the turning point. So armed with tomatillos and some really hot peppers I set out to make salsa

Ingredients

6 Tomatillos husks removed, washed and halved

1-2  Red Fresno Pepper (These are super hot)

1 Jalapeno Pepper

4 cloves garlic peeled

Cilantro a big handful

1 Small Red Onion or a quarter of a big one chopped fine

Cumin Powder

Corriander Powder

Salt

Method

1 In a baking sheet pan, place the cut half of tomatillos, chilli peppers and 2 cloves garlic and roast them at 400 F for 10-15 mins till the outside of tomatillos has charred and inside is soft to touch.

2. Let cool for 5 mins, then put all the ingredients in a blender and pulse.

3. Transfer to a serving bowl serve warm or let cool some more and serve with chips.

Notes: 

1. This one is super delicious but super hot. Feel free to reduce the number of chillies or substitute milder ones.

2. I believe this will make an awesome marinate for fish like tilapia fillets for a smoking hot grilled fish.

Queso

What is gooey, creamy, cheesy,spicy and absolutely irresistible? Ya you guessed it's Queso pronounced kay-so  aka Chili con Queso or cheese with spices. I serve it with tortilla chips, pita chips or fresh veggie sticks and even some Indian appetizers. Did I hear you say it's versatile - you bet it is.

Ingredients
8Oz Velveeta, grated
4Oz Cream Cheese
1 Can Rotel Original Tomatoes with Chillies
2 pods Garlic, peeled and chopped fine
1-2 Jalapeno Peppers, diced fine
1 tsp Black Pepper crushed

Note: This is an ideal recipe for a slow cooker, since I don't own one I made it on the stove-top, if you have one by all means use it :)

Oh! The cream-cheese shied away from posing :(

Method
1. In a heavy bottomed pan, add grated velveeta, cream cheese and set it on medium-high till melted.
2. Now add the can of Rotel tomatoes, diced jalapenos, garlic and mix well.
3. Mix thoroughly and lower the heat and let it bubble for a few minutes. Add crushed black pepper. Mix well.
4. Serve warm with chips of your choice.

Note:
1. In case, of leftovers, you can reheat in a microwave and again use it as a dip or
2. Dilute with milk and use as a sauce for mac n cheese or pasta ;)
I like making penne pasta, coating it with diluted queso, adding mushrooms and broccoli and baking them till there is a nice golden layer. Yummy !!!!