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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 —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.