Fresh Tomatillo Salsa Recipe - Cooking Index
|All Quantities Approximate|
|8||Tomatillos depending - up to 16|
|12||Chiles - (2"serranos +|
|2||Jalapenos + 8"piquins) i|
|The serranos and jalapenos|
|Green and the piquins red.|
|1||Onion - really small, or (small) half|
|1/4 cup||4g / 0.1oz||Cilantro|
Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]
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