Roasted Tomatillo Salsa
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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 - A&M
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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Condiment
Tags: cilantro, garlic, salsa, spicy, tomatillos
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about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
This is the newest most heavenly combination ever. Seriously, words fail me. This is nothing short of amazing. I made it Thursday, every last drop was scooped up, and I believe I'm experiencing withdrawal.
about 2 years ago CottageGourmet
Wow, thank you! I'm glad you enjoyed it.
over 2 years ago CottageGourmet
@cakeeatercooks: Thank you! Glad you like it! Your happiness is what's making Maria (pictured) smile. I've used fresh jalapenos too, or left the peppers out entirely if I didn't have any on hand, and used red chili flakes. No matter what -- this salsa's a winner!
over 2 years ago cakeeatercooks
Just finished making this and it is amazing! I'm dipping tortilla chips straight into the warm blender and can't stop! Got to get it into the fridge to chill, so there's still some left for our guests tonight! Very easy to make and fairly certain I won't buy a pre-made tomatillo salsa again.
over 2 years ago cakeeatercooks
Forgot to mention that I used two small fresh jalepenos instead of the arbol and roasted them along with everything else.
over 2 years ago TheWimpyVegetarian
YUM!!! Definitely making this one!