Three Chile Dry Roasted Tomatillo Salsa

24 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

Ingredients

1 pound tomatillos, unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
1/4 cup chopped cilantro
salt to taste

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Metric US

Original recipe yields 12 Servings

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
18 cal
< 1%

Fat
0.4 g
< 1%

Carbs
3.5 g
1%

Based on a 2,000 calorie diet

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Reviews (24)

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MBKRH

Apr. 9, 2008

"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!"

RSBSBT

May. 12, 2009

"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!!!"

DEEVA1

May. 3, 2008

"Love, Love , Love this salsa recipe and I live in Texas, home of Tex-Mex. I use it when I make my enchiladas suisas and serve it with grilled lime chicken as well. I roast the vegetables in the oven s..." See moreo that I don't have to watch them too closely. "

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