Three Chile Dry Roasted Tomatillo Salsa24 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.” - by HMAUSER
Original recipe yields 12 Servings
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Amount Per Serving (12 total)
- 18 cal
- < 1%
- 0.4 g
- < 1%
- 3.5 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"Wowza! This salsa really packs a punch thanks to roasting the ingredients before hand. I could not find pequin chiles, so after reading up about them and their heat level, I decided to just double the..." See more serranos and jalapenos. Also, I'm a cilantro fanatic, so I used an entire bunch, and I didn't add the salt. The end result? A delicious, flavorful salsa that is quite spicy, but oh so addictive! Thanks HMAUSER!"
"A perfect salsa recipe! I love making fresh salsa and have tried many varieties. This salsa has such a nice well rounded flavor. Cooking the salsa for 5 minutes really does take the edge off the raw..." See more tomatillo taste. We love hot salsa, yet didn't think this was to hot. I even added several extra Pequin peppers. No need to search any further!!! Stop right here and make this salsa!!!"
Tomatillo Salsa Verde
Roasted Tomato Salsa I
Just swipe to see more like this.