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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Remove 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.
2Quarter 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.
3If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
4Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
5I 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