Gary H. NJ
TVWBB Platinum Member
Roasted Tomatillo Salsa, c/o Rick Bayless Mexican Everyday.
6 medium tomatillos, rinsed, halved
4 garlic cloves, skin on.
1-2 jalapeno or serrano, or a mild poblano pepper (to taste)
½ cup rough chopped cilantro
½ small white onion, finely chopped
salt and pepper
squeeze of lime, to taste
In a non-stick skillet (or on aluminum foil under the broiler) roast the tomatillos , garlic, and peppers until tomatillos are dark and soft. Garlic can be grilled on a cast iron skillet with no oil at medium heat. It’ll take about 15 minutes. Test by feel. Garlic should be soft, but not mushy. Let cool. Remove skins from garlic.
Put tomatillos and garlic into food processer and pulse until smooth. Add chopped peppers. When cool, add onion and cilantro and a squeeze of lime. Salt and pepper to taste.
6 medium tomatillos, rinsed, halved
4 garlic cloves, skin on.
1-2 jalapeno or serrano, or a mild poblano pepper (to taste)
½ cup rough chopped cilantro
½ small white onion, finely chopped
salt and pepper
squeeze of lime, to taste
In a non-stick skillet (or on aluminum foil under the broiler) roast the tomatillos , garlic, and peppers until tomatillos are dark and soft. Garlic can be grilled on a cast iron skillet with no oil at medium heat. It’ll take about 15 minutes. Test by feel. Garlic should be soft, but not mushy. Let cool. Remove skins from garlic.
Put tomatillos and garlic into food processer and pulse until smooth. Add chopped peppers. When cool, add onion and cilantro and a squeeze of lime. Salt and pepper to taste.
