If you build it, they will come. That's been my philosophy with spring lately. If I make enough light meals, brimming with color and flavor, maybe spring will finally come out of hiding. No more soups, stews, or hearty bakes—I'm officially over winter.
This salsa is bright and just a touch spicy (I really can't handle much heat). We poured it over crumbled tofu tacos, with fresh guacamole and cabbage slaw, but serving it with chips is also just fine by me.
Fresh Tomatillo Salsa adapted from Bon Appétit
1 pound tomatillos
1 small white onion
2 small cloves garlic
1 small jalapeno
1 cup fresh cilantro
1 lime, juiced
Salt, to taste
Preheat oven to 375°F. Peel the papery husks off the tomatillos and give them a good rinse under warm water (they'll be slightly sticky once you remove the husks). Cut the tomatillos in half (or quarters, if they're particularly large) and place face-down on a baking sheet. Cut the onion in half and place face-down on the baking sheet with the tomatillos. Toss in the garlic cloves (no need to peel them) and the whole jalapeno. Place the baking sheet in the oven and roast for about 30 minutes, or until everything is soft. Once roasted, remove the baking sheet from the oven. De-seed and chop the jalapeno, peel and roughly chop the onion, and peel the garlic cloves.
Place the roasted salsa ingredients into a food processor or blender. Add cilantro, lime juice, and salt, and pulse until you reach your desired consistency. (I like my salsa thin and well-blended, but you can keep it chunky if you choose.)
Pour salsa into a bowl and chill or serve at room temperature.