Fresh Tomatillo Salsa

Recipe Ingredients

		All Quantities Approximate
8		Tomatillos depending - up to 16
		On size.
12		Chiles - (2"serranos +
2		Jalapenos + 8"piquins) i
		Typically use
		The serranos and jalapenos
		Green and the piquins red.
4		Garlic
1		Onion - really small, or (small) half
1		Onion. (medium)
1/2 teaspoon	2.5ml	Salt
1/4 cup	4g / 0.1oz	Cilantro

Recipe Instructions

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.]

Source:
Cindy Bloch

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.