The Sensitive Kitchen

Sunday, February 09, 2014

Roasted Tomatillo Salsa

This salsa is very easy to make, and puts anything from a jar to shame. My 10-year-old was eating it with a spoon!

1 1/2 lbs tomatillos, husked and washed
2 poblano chiles, cut in half, seeded
2 serrano chiles, cut in half, seeded
Juice of 1 lime
1/2 tsp each cumin and salt
1/4 c white onion, minced
a few sprigs cilantro, stemmed, finely chopped

Broil tomatillos and chiles on a rimmed baking sheet until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cover side of sheet with chiles with a kitchen towel; let cool. Remove and discard blackened skins from chiles. Transfer remainder to a food processor, including juice on baking sheet. Process to a coarse puree. Scoop into a serving dish. Stir in onions and cilantro. Season to taste with cumin, salt and lime juice.

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