Roasted Tomatillo Salsa

Course : Dips
Serves: 2
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound tomatillos -- husked and washed
8 cloves garlic -- peeled
2 medium jalapeno chiles -- stemmed and
1 bunch cilantro -- leaves only
3/4 cup water
1 teaspoon salt
1 dash freshly ground pepper

Preparation / Directions:

Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. (The trick to keeping the garlic from burning is to tuck it under the tomatoes.) Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Add the cilantro and water and puree until smooth. Season with the salt and pepper and serve. Makes 2 1/2 cups. Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes