Growing up in California, I enjoyed the best and freshest produce, including tomatillos—a sadly underused vegetable in most other states. They’re easy to roast, season, and puree. This is a simple way to hit the Mexi-Cali border and bring it back home.
Makes 6 servings
For the Tortilla Chips:
2 teaspoons chili powder
1 teaspoon sea salt
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
8 (10-inch) flour or whole wheat tortillas
For the Salsa:
1 pound tomatillos, husked
1/2 onion, finely chopped
2 garlic cloves
2 chipotle chile peppers (wear plastic gloves when handling)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon sea salt, or to taste
1 1/2 cups water
1 large ear corn, roasted, kernels removed
2 tablespoons lime juice
To Make the Tortillas:
Preheat the oven to 350 degrees and line 2 baking sheets with aluminum foil.
In a bowl, mix the chili powder, sea salt, lime juice, and olive oil together until well combined.
Place a tortilla on a cutting board, cut it in half, and then cut each half into quarters so you end up with 8 triangles. Repeat with the remaining tortillas. Brush the triangles with the spice mix and place them on 2 rimmed baking sheets so they are just barely touching one another (you may need to toast them in 2 batches).
Bake the tortilla triangles until browned and crisp, 12 to 15 minutes, rotating the baking sheet midway through cooking. Remove from the oven and set aside to cool completely before transferring them to a large serving bowl.
To Make the Salsa:
Meanwhile, blister the outside of the peeled tomatillos over a gas range or grill, set them aside on a clean work surface to cool slightly, and then slice them into quarters.
Place the quartered tomatillos, onion, garlic, and chipotle peppers in a saucepan. Season with the cilantro, oregano, cumin, and sea salt. Pour in the water.
Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillo mixture and water in batches until smooth.
Add the roasted corn kernels and lime juice. Transfer to a serving bowl and serve alongside the home-baked chips. Delish!