Fresh Tomatillo Salsa Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
ALL QUANTITIES APPROXIMATE
8: To 16 Tomatilloes depending,
On size.,
12: Chiles, (2_Serranos +
2: _Jalapenos + 8_Piquins) I,
Typically use,
The serranos and jalapenos,
Green and the piquins red.,
4 Cloves: Garlic,
1 small: Onion, really small, or half
Medium onion.,
1/2 tsp: Salt,
1/4 cup: Cilantro,
Directions:
Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally. Leave husks on tomatillos while you roast em. The
husks will be nicely blackened, the skins translucent, and the fruits
soft when theyre done. [Let me add: the goal is to blacken the skin
while doing the least tomatillo-exploding that you can. That way they
dont lose juice into the pan, that burns and smells sometimes. That
means moving them around the pan as they roast.] Put roasted
vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup
and process briefly. Transfer to a pot, and cook the mixture for 5
minutes. [This darkens it up a bit, and mellows the flavors. It
tastes too raw otherwise.] Source: Actually, my husband is the
green-salsa preparer, so I sent him e-mail at work, requesting the
recipe. Heres the (slightly edited) reply
Source from luhu.jp
occasionally. Leave husks on tomatillos while you roast em. The
husks will be nicely blackened, the skins translucent, and the fruits
soft when theyre done. [Let me add: the goal is to blacken the skin
while doing the least tomatillo-exploding that you can. That way they
dont lose juice into the pan, that burns and smells sometimes. That
means moving them around the pan as they roast.] Put roasted
vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup
and process briefly. Transfer to a pot, and cook the mixture for 5
minutes. [This darkens it up a bit, and mellows the flavors. It
tastes too raw otherwise.] Source: Actually, my husband is the
green-salsa preparer, so I sent him e-mail at work, requesting the
recipe. Heres the (slightly edited) reply
Source from luhu.jp