BASIC ROASTED TOMATILLOS SALSA
I first made tomatillo salsa because of Juliann Esquivel's delicious recipe here on JAP, the link is below. But as time went on, I found a love for pablanos, so I created a quick little salsa of my own. But I have to say, it is because of Juliann that I began experimenting with peppers at all, and I will be eternally grateful...
Provided by Lynn Socko
Categories Salsas
Time 15m
Number Of Ingredients 10
Steps:
- 1. Remove husks from tomatillos and wash them. Cut them in half and lay on a baking sheet. Also cut pablano and jalapeno in half, remove seeds and stem and place on baking sheet.
- 2. Quarter onion and place on baking sheet along with 2 cloves of garlic SKIN ON. Place under a low heat broiler for about 7-10, remove once slightly charred.
- 3. If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
- 4. Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
- 5. I learned to make this salsa using this recipe. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1 by Juliann Esquivel My version is inspired by Juliann's recipe.
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