We are making tacos for dinner tonight, and I wanted to try out my hand at a yummy roasted garlic tomatillo salsa! I do want to give a few heads up. Tomatillos are part of the tomato family--making them nightshades. Now, nightshades are not a super amazing thing in Ayurveda, and I am FULLY aware of this. I'm not saying we should go out and eat nightshades the rest of our lives.
Nightshades can actually be pretty inflammatory to our bodies. It's said that nightshades have elements in them that are actually dehydrating to the lubricants in our body. Again, this all makes complete sense to me. I completely recognize that it's hard to eliminate nightshades altogether from our diets. And, just to be completely honest, a sweet and juicy tomato right off the vine is just to irresistible to me.
Luckily, there are ways to combat the effects of nightshades slightly. Of course, like all things Ayurveda, there should be moderation in everything that we consume physically, mentally, energetically, everything So, we should always keep this in mind when making anything that is going to have affects to our body.
The warmth from the cumin and garlic will help mitigate the affects of the nightshade quality.
This salsa recipe is great for just a dollop of tanginess and spice on top of your Mexican/Spanish fare. Enjoy this tasty sauce--especially now as the colder months are upon us!
5 ripe tomatillos, cut in half
3 fresh jalapeños cut in half (take the seeds out if you don't want it to be too spicy)
3 tbsp minced garlic
2 tsp cumin seeds
2 tbsp avocado oil
2 tsp agave nectar
2 limes, squeezed
handful of cilantro leaves
pinch of salt for taste
Warm the oil in a pan.
When the water is warm enough, toss in the garlic and cumin seeds. A wonderfully strong aroma should start to dissipate.
When the cumin seeds are sizzling, add in the tomatillos and the jalapeños. Roast well. You want the skin of jalapeño to start to peel a little and the tomatillos will start to brown.
Everything will be cooked properly when the above mentioned signs are showing. At this point, the garlic should be completely browned as well.
Put the contents from the pan into a blender. Add in the agave, cilantro, and salt. Squeeze in the lemon juice.
Gently pulse the ingredients until your salsa is formed. You want it to be a little chunky. But, if you like a smoother consistency, feel free to blend until it's way smoother.
Pour out into a bowl. Top with some more cilantro leaves!