If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My son's babysitter hailed from Guatemala and opened my eyes to Central American cooking. This salsa is fairly straightforward and can be used to cook with chicken or fish, or served as a dip with chips. - CottageGourmet —CottageGourmet
Food52 Review: Pan-roasting the tomatillos, scallions, garlic and chiles allows a great, complex charred flavor to develop. If your tomatillos are large, you may need to leave them in the pan a little longer than the other ingredients. - Stephanie —The Editors
Makes about 2 1/2 cups
- 1 pound tomatillos
- 2 garlic cloves
- 3 chile arbol (dried)
- 3 green onions, including part of stem (about 6" altogether)
- 1 handful cilantro
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Remove the papery husks from the tomatillos. Peel the garlic, leaving the cloves whole. Cut the root ends from the scallions.
- In a non-stick skillet without oil roast the tomatillos along with the chiles, garlic and scallions until the tomatillos are slightly blackened and well-cooked.
- Put all the vegetables into a blender and add the cilantro, vinegar, oregano and salt. Blend till smooth.
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Off to market.