You are here

Roasted Tomatillo Salsa

pastryparrot1's picture
Tomatillos are also known as husk tomatoes – although they are only relatives of the tomato. They come covered in a husk and are quite sticky when peeled. A simple rinse will take care of this. Tomatillos are tart and used for green Mexican salsas. Although tomatillos are typically boiled when making salsa, this recipes calls for roasting them in a dry skillet.
Ingredients
  Tomatillo 18 Medium, husked, washed
  White onion 1 Medium, cut into 4
  Garlic 4 Clove (20 gm), peeled
  Jalapeno 2 Medium, cut in half (with membrane and seeds)
  Cumin 1 Teaspoon
  Salt 2 Teaspoon
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Canola oil/Vegetable oil 1 Tablespoon
Directions

MAKING
1. In a dry skillet place the tomatillos, onion, garlic and chili peppers. Cook the vegetables until charred on all sides. Don’t burn them but roast them well.
2. In a food processor or blender put the roasted vegetable and process until all smooth.
3. Return the salsa to the skillet and add a little canola or vegetable oil.
4. Simmer salsa for about 30 minutes. Add cumin and salt. Mix well. Turn off the heat and add chopped cilantro.
5. Cool down completely

SERVING
6. In a serving bowl serve this salsa with tacos, fajita or in burritos or enjoy them with nachos and tortilla chips.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Taste: 
Spicy
Method: 
Simmering
Dish: 
Salsa
Ingredient: 
Tomatillo
Interest: 
Party, Healthy
Cook Time: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
3.45
Average: 3.5 (2 votes)