Roasted Tomatillo Salsa

Homemade Salsa Verde recipe made with fresh tomatillos and fresh paquillo peppers.


 
I N G R E D I E N T S

6-8 medium Tomatillos;  husked and rinsed

2 medium paquillo Peppers;  stems and seeds removed

3-5 stalks fresh Chives;  finely chopped

1/4 bunch fresh Cilantro;  roughly chopped

1 Tbsp. Cooking Oil

1 fresh Lime;  juiced

Salt and Pepper;  to taste

P R E P A R A T I O N S

Peel away the papery husks of the tomatillos. Then wash and clean all fresh produce.

De-stem and de-seed the peppers.

Sprinkle the tomatillos and peppers and then bake them on a rimmed baking sheet in a very hot oven or below a broiler, until they are soft and turn blotchy black. The color of the tomatillos will also 

turn from lime green to olive.

After 5 minutes flip the peppers and tomatillos in order to roast them evenly on all sides.

Take the baking sheet out of the oven and let cool.

Transfer the roasted vegetables into a blender, including all the delicious juice the tomatillos and peppers have exuded during the roasting.

Add the chives and the cilantro and run the blender until you’ve reached a coarse puree.

Scoop the salsa into a serving dish and season it if necessary with salt and pepper.

       Nina