Monday, September 19, 2011

Roasted Tomatillo Salsa

This is an amazing salsa recipe, if you like heat, this will definitely WOW you!

I originally found a Roasted Salsa recipe on Epicurious, then added my own little spice to it.
Prep Time: 15 minutes

  • 1 1/2 pounds fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro
  • 1 large onion, coarsely chopped
  • 1 teaspoons coarse salt
  • 2 tablespoon fresh lime juice

Remove husks and stems from tomatillos, and remove stems from chiles.
Rinse tomatillos and chiles in warm water, the tomatillos are very sticky after you remove the husks, and no one wants that in their salsa!

Line up tomatillos, chiles, and garlic on a roasting pan about an inch apart.
Roast under the broiler for about 4-7 minutes.

When they look like this, flip them over (with a mitt on & tongs, Broilers are extremely hot!)
Then repeat on the other side, you want them to char slightly and for the skins to bubble and ooze delicious juices out.
This is what they look like when they are finished roasting.
They are not burnt, the charred skin gives the salsa an awesome smokey flavor.

Let the roasting pan sit for at least 5 minutes before removing veggies.
Add the roasted veggies, chopped onion, cilantro, and salt together in a blender or food processor.
Blend to desired "chunkiness", some people prefer chunky, some more of a liquefied salsa. Either way it is just as delicious!

Pour into a covered container and chill in the refrigerator for at least 2 hours, over night is preferred. Once it is done chilling, add lime juice and stir.

Add to burritos to kick them up a level, or grab a bag or tortilla chips and go to town.

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