Roasted Tomatillo Salsa

We planted tomatillos for the first time this summer and we’re finally able to cook with them! We decided to make a roasted tomatillo salsa so grab the recipe below and check out some photography tips while you’re at it. 

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Tomatillo SalsaTomatillo Salsa

Roasted Tomatillo Salsa

Photography Tips for Tomatillo Salsa

SHOOT THE INGREDIENTS ON THEIR OWN

I love shooting the ingredients of a recipe, not just the final plated recipe. I think it can bring a creative interest to the food story and create a beautiful still life image. 

SHOOT A VARIETY OF ANGLES

Overhead shots are incredibly popular in food photography. But, it’s also cool to experiment with different angles too. Sometimes it’s fun to not use a tripod at all and just move around and capture a variety of angles and viewpoints to see what creative images you come up with. 

ADD DRINKS

This post is all about tomatillo salsa, but I thought adding beer gave the images a new layer of interest. Be careful not to let the extra food or drink additions take away from the main recipe you’re trying to highlight. 

Read More About: iPhone Photography Tips

Tomatillo SalsaTomatillo Salsa

Recipe Notes for Roasted Tomatillo Salsa

I highly recommend roasting the tomatillos first. It brings out this subtle smokey flavor and also softens the tomatillos right up for easy blending. Speaking of blending, this recipe gave me another excuse to use our new Vitamix which has made food prep a lot easier. Using a good blender really helps you get the desired texture in record time. I love pairing this salsa with eggs or chips. You’ll have to let me know if you try it! 

Roasted Tomatillo Salsa

Ingredients

  • 1 lb. tomatillos, de-husked, washed and halved
  • 1 onion, cut into chunks
  • 5-6 garlic cloves, peeled
  • 1 jalapeño
  • A handful of cilantro
  • 1 lime 1 teaspoon of sugar (plus more to taste, if desired)
  • A pinch of salt

Instructions

  1. Pre-heat your oven to 450 degrees Fahrenheit.
  2. Line a rimmed baking sheet with foil and lay out the tomatillos, garlic, jalapeno and onions on it.
  3. Roast for 15 to 20 minutes, or until they are soft and partially blackened.
  4. Remove the baking sheet and let veggies cool down for 10 minutes.
  5. Remove seeds from jalapeño.
  6. Place everything into a Vitamix.
  7. Add a handful of cilantro, a pinch of salt, 1 teaspoon of sugar and a little bit of lime juice.
  8. Blend until it’s all combined and adjust spice and sweetness as desired.

All Images © Regan Baroni 2016.

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Disclosure: This post was in collaboration with Vitamix. As always, all opinions are my own. Thanks for supporting the brands that keep me cooking and shooting!

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