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Friday, December 13, 2019

Roasted Tomatillo Salsa Verde

Tomatillo Salsa Verde is a zesty, tangy alternative to the typical tomato based red salsa. It is delicious served over tamales, enchiladas and tortilla chips. You can use any type of chili pepper you prefer. Personally we love the crisp and fruity taste of the Aji Amarillo peppers from Peru. These peppers are much hotter than the Jalapeño, so use them with caution.

  • 1 kilo (2 pounds) tomatillos, husks removed & washed
  • 6 Jalapeño peppers, or 3 Peruvian aji amarillo peppers
  • 4 large garlic cloves
  • 1 medium-large onion
  • 1 cup fresh cilantro leaves
  •  2 teaspoons salt
  • Peel the paper husks off the tomatillos and soak them for about 10 minutes in warm water to remove any sticky residue. 
  • Chop the onion in half, crush the garlic, and leave the chili peppers and tomatillos whole. 
  • Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
  • Peel the garlic.
  • Remove the chili pepper stems and seeds, and rough chop them.
  • Peel and rough chop the onion.
  • Place all the roasted ingredients into a food processor with the cilantro and salt. Pulse until all the ingredients are blended to your desired consistency.

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