Happy College Football Kickoff Day! Who are you rooting for (or do you even care)? I was born and bred an Oklahoma Sooner. In fact, I’m pretty sure some of my first words were “Boomer Sooner”. Growing up in Kansas surrounded by Jayhawks and Wildcats was a little tough, but I always wore my crimson & cream with pride.
When I was a freshman at the University of Oklahoma, our football team won a whopping four games. But by my senior year, we had coach Bob Stoops and a national championship. I went to every game, even the annual OU-TX game played in Dallas.
Back then I’m pretty sure I noshed on sophisticated tailgate food like pizza and beer. These days I prefer to make my own game day specialties like this roasted tomatillo salsa (which can easily be turned into guacamole too).
Pair it with some Food Should Taste Good multigrain chips (one of our favorites) and you’re ready to watch OU beat Texas, or whoever they’re playing that weekend.
- 8 tomatillos, husk removed, rinsed, and quartered
- 2 jalapenos, tops removed
- 1 onion, quartered
- 3 cloves garlic
- 1 Tbsp. olive oil
- 1 bunch cilantro, chopped
- ½ tsp. black salt
- Preheat broiler, toss tomatillos, jalapenos, onion and garlic with olive oil in a glass pie plate or casserole dish.
- Roast under broiler for 20 minutes, tossing to be sure all ingredients get blackened edges.
- Remove from oven and transfer to a blender or food processor. Pulse until blended. Add cilantro and salt.
- Serve with chips.
Who has your heart on Saturdays?