Tomatillo Salsa
Time: 45 minutes
Serves: this recipe yields approximately 3-4 cups of salsa
Inspired by: I love any salsa that does not have raw onion or cilantro (super spicy is fine, but no pico de gallo for this gal!). My favorites have always been those with a tomatillo base. I’ve learned that adding just about any type of roasted pepper to roasted tomatillos creates delicious flavors. No exact recipe is required.
Ingredients:
- 1 teaspoon olive oil
- 16 tomatillos; husks removed
- 1-2 Anaheim peppers
- 1-2 large Poblano pepper
- 2 Jalapeno peppers
- 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper
- Optional: Other spicy peppers – Habanero, Serrano, depends how spicy you like it!
- Optional: Garlic – a few small cloves
Preparation:
- Smear olive oil on your foil or pan to keep the peppers from sticking
- Wash and lay your tomatillos, peppers, garlic on the pan
- Roast at 350-400 degrees for about 15 minutes
- Turn over and roast for another 10-15 minutes until well done
- Remove stems and put everything into the blender, except the spiciest peppers
- Add salt and pepper and blend well
- Add the spicier peppers a little bit at a time; keep tasting to be sure it doesn’t get spicier than you wish
- The lime juice adds a nice bit of acidity – add lime juice and additional salt to taste
Notes: This freezes well.