Roasted Tomatillo Salsa
Salsa Verde
Submitted By: Taz
Ingredients:
10 Average Sized Tomatillos
1 Medium White Onion - rough chopped
4-6 Cloves Fresh Garlic
2 Jalapeño Peppers (For more heat you can substitute Serrano or Scotch Bonnet Peppers)
2 Anaheim Mild Peppers
Juice of 2 Limes
¼ Cup Fresh Cilantro - thick stems removed and rough chopped
⅛ tsp Cumin Powder
Kosher Salt - to taste
Fresh Ground Black Pepper to taste
Preparation:
- Remove husks from tomatillos
- Set oven to high broil (make sure to place top oven rack 4-6 inches from broiler) arrange tomatillos, chiles, and garlic on a baking sheet and place directly below broiler - Allow tomatillos and chiles to blacken and blister all over (apx 5 minutes per side)
- Once roasted, remove from oven and allow to cool until easily handled
- Remove stem and seeds from chiles (can leave seeds in if you want more heat)
- Place all ingredients (including any juice left in the roasting pan)* in a food processor or blender (may need to do in several batches) and pulse to desired consistency**
- Adjust seasoning and place in refrigerator for at least 1 hour to allow flavors to meld
- Serve with tortilla chips or use to top or prepare any Mexican dish
* As an alternative method - Dice the onion to desired 'fineness' and leave it out of the food processor or
blender - After other ingredients have been blended, fold in the diced onion for added 'chunkiness'
** Salsa should be thick and well blended absent of any LARGE chunks
Store in an airtight container in refrigerator for up to 1 week
