Heidi 76 Comments
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Grab the tortilla chips, because this zesty, homemade tomatillo and green olive salsa is so easy to make, and full of amazing fresh, tart, and briny flavor thanks to roasted tomatillos lime, cilantro, and green olives.I don’t know why but within one day I’ve become surrounded by the soon-to-be-wedded.I spent part of last week watching a wedding photography seminaras I worked along on my computer. The week before I was at a wedding fashion shoot. And I’ve been working with my bridal editor at my day job on our upcoming editorial calendar. Did this cloak of weddingness suddenly spread to those around me?I had to wonder because…This past weekend we had a great friend from our old hood in Venice visiting us. And he brought his girlfriend. To pop the big question.A semi-confirmed bachelor, our friend finally realized it was okay to let go of the trepidation of vacating his non-committed life. On Sunday, at 11,000 feet on a nearby mountain top he took to bended knee and proposed as I snapped away.He’s finally getting married? How can this be? He’s spent his life looking out for number one, while always on the lookout for number two, three or four. None of whom could measure up to the perfect partner mystery ideal.But he changed. Once he opened up enough to let her in she far exceeded his expectations.On Monday I teleported from an engagement on top of a mountain to one that we’ll be celebrating in the core of the deep south. I learned I have another wedding to plan for: the nuptials of the daughter of another best friend via my life in Los Angeles. This time in blues country of the Mississippi delta.Her daughter is getting married? How can that be? It was just a month or year or nearly a decade ago when she was getting caught sneaking into clubs on the Sunset Strip, hanging out with the children of LA’s beyond rich and famous whilst being dubbed the girl that kept them grounded.But she changed. She left the glitter and flash of her native Los Angeles to discover her roots in a small, very southern town that was not her own. She’s simplified and embraced where she is and who she’s with.Life is about change. Sometimes we can dictate that change, and sometimes it happens for us.I spend a lot of time thinking about change, sometimes willing it to happen (new opportunities for new creative growth) and sometimes resisting it (at her request, no longer calling my daughter by her nickname “Smudge” in front of people. Oh man, really? We’re already THERE?)So if we all crave change and new beginnings why is it so darn scary?I recently took a version of this salsa to Annalise’s baby shower and I was immersed in the reality of how her life is taking on a radical change, the same mine did nearly 8 years ago. It’s a change some have yearned for and others have adjusted to and one I would never trade.All of this change left me craving something other than the usual red tomato to create a perfectly acceptable salsa. Instead I went for a little something different. Not THAT different, maybe just a little less obvious.Getting to the fruit of tomatillos takes a little more work, and a little more time.A lot like the things we value most in life.If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andtag me on Instagram with #foodiecrusheats.
4.34 from 6 votes
Roasted Tomatillo and Green Olive Salsa
Course Appetizer
Cuisine Mexican
Keyword salsa
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 153kcal
Ingredients
- 1 ½ pounds tomatillos , husked
- 6 garlic cloves
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 cup green olives
- 1 cup cilantro
- 1 lime , juiced
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ⅓ cup water
- * substitute 1 serrano pepper for the jalapeno peppers if you like more heat
Instructions
Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Place in bowl and serve with chips or as a topping on eggs, chicken or meat.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 823mg | Potassium: 543mg | Fiber: 5g | Sugar: 9g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 47mg | Iron: 2mg
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Reader Interactions
Comments
Michael W. Scott I love this recipe! I change a few things to my liking. I have found that without water, it is like a paste. With water, it brings out the separate flavors . I add green chilis, onion, and a fresh pepper cause i like the flavor and heat.
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- Rose Mary
Can you freeze tomatillos after they are cooked.
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- wendy
your link is broke to the salsa verde sliders. the correct address is….
http://thetolerantvegan.com/2011/06/salsa-verde-sliders/Thanks for sharing!
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- cate
I noticed all of these recipes have a down-south twist, except for perhaps the fettucine. Have you discovered any other ways to use tomatillos?
I’m not a big cilantro fan so I’ve been trying to think of other ways to use them to no avail
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- Region
Hello Im growing lots of tomatillos and have no recipes any help
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Oh, thank you so much. I am so glad to hear that someone was posting this kind of blogs.
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New things are really great. Thanks for a wonderful list again.
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- Sarah Jane
I am getting ready to make the roasted tomatillo and green olive salsa….I had a hard time finding green olives without pimento in them :( …. actually I never did find any! I am thinking that I’ll just have my kids have “fun” and poke out all the pimento. Hope I’m using the right kind of olives, though? It looks and sounds amazing!
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What a great proposal, and how lucky to have you there to capture it! I love tomatillos – and every single one of these recipes looks so good!!
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What a sweet engagement story. I wish we had ours documented in photographs too! This salsa is such a great combination. Love it!
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See Also40 Healthy Air-Fryer Recipes- Pershy
It’s something I’ve been thinking about a lot as I contemplate moving to Kansas City. It seems there’s never a convenient time to move.
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This looks super tasty and yummy! I will bookmark this recipe for future reference.Thanks dear.
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Change is hard. It’s something I’ve been thinking about a lot as I contemplate moving to Kansas City. It seems there’s never a convenient time to move. I just ate jarred salsa verde with dinner and I so would have traded it for your homemade tomatilla and olive salsa!
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Thanks for any other informative blog. Where else may just I get that kind of info wriettn in such an ideal approach? I have a venture that I am just now operating on, and I have been at the glance out for such info.
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Your cooking inspires me to want to cook amazing things! You are so talented, and I also LOVE the way you write!
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- Perry
I have been looking at some tomatillo at the market recently and you have inspired me to pick some up next time I am there to try this lovely salsa; looks amazing!
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Fabulous post! I love how you mention that things that take a little more time and a little more work is a lot like the things we value most in life, so true! I have been looking at some tomatillo at the market recently and you have inspired me to pick some up next time I am there to try this lovely salsa; looks amazing!
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- heidi
Thanks for the comment Jennifer. It seems like time goes by too fast too, so I’m just trying to value what I have and work hard to get what I want.
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I love your roasted tomatillo salsa with that salty, vinegar bite from the green olives!
And, soon, you will be handed a list of things you won’t be able to do in public. I miss those days :)Reply
Great recipe links! I always look at tomatillos and I’m not really sure what to do with them. Now I know :)
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Such a sweet post and the proposal shot is amazing, great round up!!
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- heidi
Thank you Vianney, it was a pretty sweet moment when he pulled out the ring.
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Good thing I planned Tacos for tonight. After reading this post, I’m craving Mexican.
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- Paula
This looks very healthy and delicious! And it really fascinated. I want to try one of these especially the pasta. What would be the best food to try from this post? Anyway, thank you very much for sharing this to us.
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- heidi
I’m partial to the fish tacos, I’m a sucker for baja style.
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Holy cow. Your tomatillo salsa siiiiiiiiiingeth to me.
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I really enjoyed reading the personal story attached with this recipe, thank you! Just printed off the recipe, hopefully I can make it sometime soon.
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Tomatillo deliciousness and and an romantic engagement… what a great post!
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- Jennifer
The salsa recipe sounds great! Thanks for sharing the little side wedding stories. I won’t mention that I’m a reader, and I’m planning mine, too. You are surrounded!
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- heidi
Weddings make everyone so happy, but stressful in the planning stages for the bride. Good luck and best wishes!
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I am totally into all the tomatillo love! This salsa is going with me to a cinco de mayo party this weekend. Thanks for featuring my green bloody mary!
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- heidi
Thank you! It looks so delicious and refreshing. I love the twist on my favorite brunch drink.
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Awww what an adorable proposal!! Also, this salsa sounds delicious!
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What a lovely post, Heidi. Thank you for sharing all the stories and personal touches and memories. I love posts like this!
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- heidi
Thanks Averie, trying to get a little more personal on the blog so when there’s something to say its fun to share.
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