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| photo: Mary A. Nelen |
Tomatilla Salsa
Yield: 3 cups
Ingredients
2 pounds fresh tomatillos
2 chili peppers, peeled and seeded
2 garlic cloves, peeled
1 cup cilantro, fresh, with stems
1 large red onion, coarsely chopped
sea salt, pepper, olive oil
Instruction
1. Remove tomatillo husks and rinse under warm water. Slice each tomatillo in half. In a medium sized bowl, toss with olive oil, salt and pepper.
2. Heat a grill or dry grill pan (with ridges) until smoking hot.
3. Place the whole chilies, garlic and tomatillo slices, skin side down, on grill or grill pan.
4. Using tongs, turn garlic and peppers until roasted on all sides. Remove from grill or grill pan.
5. Flip tomatillo slices when charred, about 6 minutes. Roast cut side of tomatillo another 6 minutes and remove from grill or grill pan.
6. Place roasted tomatillo slices, chilies, garlic, cilantro and onion in food processor and pulse until texture is roughly blended.
Ingredients
2 pounds fresh tomatillos
2 chili peppers, peeled and seeded
2 garlic cloves, peeled
1 cup cilantro, fresh, with stems
1 large red onion, coarsely chopped
sea salt, pepper, olive oil
Instruction
1. Remove tomatillo husks and rinse under warm water. Slice each tomatillo in half. In a medium sized bowl, toss with olive oil, salt and pepper.
2. Heat a grill or dry grill pan (with ridges) until smoking hot.
3. Place the whole chilies, garlic and tomatillo slices, skin side down, on grill or grill pan.
4. Using tongs, turn garlic and peppers until roasted on all sides. Remove from grill or grill pan.
5. Flip tomatillo slices when charred, about 6 minutes. Roast cut side of tomatillo another 6 minutes and remove from grill or grill pan.
6. Place roasted tomatillo slices, chilies, garlic, cilantro and onion in food processor and pulse until texture is roughly blended.
Serve with chips or as a condiment for tacos.
Note: recipe is a work in progress. Feel free to comment on
your results!
