Monday, October 13, 2014

Roasted Tomatillo Salsa

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

  • 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 & Spencer

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