Saturday, October 2, 2010

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa
1 lb tomatillos, husked and rinsed
4 hot peppers (I used 3 jalapeno and 1 serrano)
1 small onion, sliced
3 garlic cloves, peeled
1/2 cup water
2 Tbsp dried cilantro or 1/4 cup fresh cilantro, chopped
1 tsp coarse salt
1 tsp sugar
Preheat the broiler. Place the tomatillos and the peppers on a rimmed baking sheet lined with foil. Broil until the outer surface of the tomatillos and peppers begin to blister and crack, about 5 minutes. Turn
them over and continue broiling for another 5 minutes. Set aside to cool.
Reduce the oven temperature to 425F. Place the onions and garlic on another baking sheet. Roast in the oven for about 15 minutes, stirring frequently.
Combine the tomatillos, peppers (stems removed - no need to remove the seeds or skin), onions and garlic in a food processor. Pulse a couple times to chop. Add remaining ingredients and puree to desired consistency.

*The heat factor of peppers is measure in Scoville Units. The mildest serranos are as hot as the hottest jalapenos so adjust your pepper use accordingly.

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