Basic Roasted Tomatillos Salsa

Lynn Socko

By
@lynnsocko

I first made tomatillo salsa because of Juliann Esquivel's delicious recipe here on JAP, the link is below. But as time went on, I found a love for pablanos, so I created a quick little salsa of my own. But I have to say, it is because of Juliann that I began experimenting with peppers at all, and I will be eternally grateful to her for opening this door for me.


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Comments:

Serves:

2 cups

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

6
tomatillos, fresh
1
poblano, opt
1
jalapeno peppers
2 clove
garlic
1 small
sweet onion
1/4
fresh cilantro, chopped
pinch
salt
1/2-1 stick
lime juice
pinch
sugar
3
dried chile arbol or japones, opt

Directions Step-By-Step

1
Remove husks from tomatillos and wash them. Cut them in half and lay on a baking sheet. Also cut pablano and jalapeno in half, remove seeds and stem and place on baking sheet.
2
Quarter onion and place on baking sheet along with 2 cloves of garlic SKIN ON. Place under a low heat broiler for about 7-10, remove once slightly charred.
3
If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
4
Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
5
I learned to make this salsa using this recipe. Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado) by Juliann Esquivel
My version is inspired by Juliann's recipe.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy